Savory Mushroom Stir Fry
Elevate your weeknight dinner game with this *Savory Mushroom Stir Fry*, a quick and flavor-packed dish bursting with rich umami notes. Featuring a delightful medley of tender button and shiitake mushrooms, crisp julienned carrots, and sweet red bell peppers, this recipe offers a vibrant mix of textures and colors. Infused with aromatic garlic, fresh ginger, and a bold soy-sesame sauce, this stir fry is the perfect balance of savory and satisfying. With just 25 minutes from prep to plate, this healthy, vegan-friendly dish is ideal for busy nights. Serve this hearty creation over steamed rice or noodles, and don’t forget the optional sprinkle of toasted sesame seeds for extra crunch and depth. Perfect for mushroom lovers, this stir fry is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 150 grams shiitake mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic cloves
- 1 inch piece ginger
- 2 stalks spring onions
- 1 large carrot
- 1 medium red bell pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon optional toasted sesame seeds
Instructions
Clean the button and shiitake mushrooms with a damp paper towel. Slice them thinly and set aside.
Peel and mince the garlic cloves and ginger. Set aside.
Slice the spring onions into thin rounds; separate the white and green parts.
Peel the carrot and slice it into thin julienne strips. Cut the red bell pepper into thin strips.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until smooth. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds until fragrant.
Add the white parts of the spring onions, carrot, and red bell pepper to the pan. Stir-fry for about 2 minutes.
Add the sliced mushrooms, and stir-fry for another 3-4 minutes until the mushrooms are tender and lightly browned.
Pour the soy sauce mixture over the vegetables in the skillet, stirring to coat evenly. Cook for another 2 minutes, or until the sauce thickens slightly.
Remove from heat and stir in the green parts of the spring onions.
Garnish with toasted sesame seeds if desired before serving.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
