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Here is what you need for a tasty mushroom stir-fry: - 2 cups assorted mushrooms (shiitake, cremini, and oyster), sliced - 1 red bell pepper, thinly sliced - 1 cup sugar snap peas, trimmed - 2 green onions, sliced - 3 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 teaspoon chili flakes (optional, for a kick) - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) These ingredients create a rich, savory flavor. You might want to add a few extra items for more taste. Consider: - Tofu or chicken for added protein - Carrots or broccoli for more crunch - Fresh herbs like cilantro or basil for freshness - Lemon juice for a zesty finish These choices can change the dish’s profile and make it your own. Understanding the nutrition can help you enjoy this dish better. Each serving (1/4 of the recipe) has: - Calories: About 150 - Protein: 5 grams - Fat: 9 grams - Carbohydrates: 12 grams - Fiber: 3 grams - Sugar: 2 grams This stir-fry is not only quick but also healthy and full of flavor. Enjoy your meal with these great ingredients! {{ingredient_image_1}} First, gather all the ingredients. You need: - 2 cups assorted mushrooms (shiitake, cremini, and oyster), sliced - 1 red bell pepper, thinly sliced - 1 cup sugar snap peas, trimmed - 2 green onions, sliced - 3 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 teaspoon chili flakes (optional) - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste Wash and slice the mushrooms and bell pepper. Trim the sugar snap peas. Mince the garlic and grate the ginger. This will save time later. Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, add the garlic and ginger. Stir them for about 30 seconds until they smell great. Next, add the sliced mushrooms. Cook them for about 4-5 minutes. They will soften and release moisture. Then, toss in the bell pepper and sugar snap peas. Stir-fry these for 2-3 minutes. You want them tender but still crisp. Pour in the soy sauce and sesame oil. Mix everything well. If you enjoy spice, sprinkle in the chili flakes. Season with salt and pepper to taste. Stir until all the flavors blend nicely. Finally, add the green onions. Stir for one more minute. Remove the pan from the heat. Serve the stir-fry hot. Garnish with sesame seeds on top. This dish pairs well with steamed rice or noodles. You can also enjoy it on its own for a light meal. I love using a mix of mushrooms for flavor. Shiitake mushrooms add a rich taste. Cremini mushrooms are meaty and smooth. Oyster mushrooms have a delicate texture. Mixing these types gives depth to your stir-fry. To make a great stir-fry, keep your heat high. This cooks the food fast and keeps it crisp. Cut your veggies and mushrooms thin. This helps them cook evenly. Always add the garlic and ginger first. This step builds a strong flavor base. Use sesame oil for a nutty touch at the end. Don’t overcrowd the pan; cook in batches if needed. Avoid cooking on low heat; it makes your veggies soggy. Don’t skip the ginger and garlic; they add a lot of taste. Forgetting to slice your vegetables thinly will lead to uneven cooking. Use fresh ingredients for the best flavors. Also, be careful with salt; soy sauce is already salty. Pro Tips Choose Fresh Mushrooms: Opt for fresh, firm mushrooms for the best texture and flavor. Avoid any that are slimy or have dark spots. Prep Ahead: Slice all your vegetables and mushrooms before starting to cook. This helps in maintaining the stir-fry's quick cooking process. High Heat is Key: Make sure to cook on medium-high heat to achieve that perfect stir-fried texture without steaming the vegetables. Customize with Proteins: Feel free to add proteins like tofu, chicken, or shrimp to make the dish more filling and nutritious. {{image_2}} This stir-fry is already a great choice for vegetarians and vegans. You can keep it simple with just the mushrooms and veggies. For more flavor, use a vegan soy sauce. You can also add tofu. Tofu has a nice texture and adds protein. Just cube it and stir-fry it with the mushrooms. This keeps the dish light and fresh while being filling. Want more protein? Try adding chickpeas or edamame. Both are easy to find and cook. Just toss them in during the last few minutes of cooking. You can also use tempeh, which is great for a hearty bite. If you enjoy seafood, shrimp adds a nice twist to the dish. Cook them until they turn pink, then mix them in. Feel free to use seasonal vegetables to change things up. In spring, try asparagus or snap peas. They add a nice crunch. In summer, zucchini or bell peppers brighten the dish. In autumn, use broccoli or carrots for warmth. You can even add kale or spinach for a pop of color and nutrients in winter. The key is to keep it colorful and fresh! To keep your mushroom stir-fry fresh, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. When you’re ready to enjoy the leftovers, you can reheat them easily. Use a pan on medium heat. Add a splash of water or oil to prevent sticking. Stir occasionally until it’s warm. You can also use a microwave. Heat in short bursts, stirring in between. Freezing is a great option for meal prep. Let the stir-fry cool completely first. Then, scoop portions into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use many sauces. Soy sauce is common, but try teriyaki or oyster sauce too. Each sauce adds a unique flavor. You can mix sauces for more depth. Just keep the balance in mind, so one flavor does not overpower the others. To make it gluten-free, swap regular soy sauce for gluten-free soy sauce or tamari. Check labels to avoid hidden gluten in sauces. Always read ingredient lists. You can also use coconut aminos as a tasty alternative. They add a sweet, savory touch without gluten. Mushroom stir-fry pairs well with rice or noodles. You can use white rice, brown rice, or even quinoa. For noodles, try soba or rice noodles. A fresh salad or steamed veggies also works nicely. These sides balance the stir-fry and add more nutrition. In this blog post, we explored how to create a perfect mushroom stir-fry. We covered main and optional ingredients, plus their nutrients. I detailed step-by-step prep and cooking methods. You learned tips for stunning results and ways to switch things up. Lastly, we discussed storage and reheating. Mushroom stir-fry can be quick and healthy. With the right techniques, you can enjoy a tasty dish. Try these ideas, and make it your own!

Mushroom Medley Stir-Fry

A vibrant and flavorful stir-fry featuring assorted mushrooms and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups assorted mushrooms (shiitake, cremini, and oyster), sliced
  • 1 each red bell pepper, thinly sliced
  • 1 cup sugar snap peas, trimmed
  • 2 each green onions, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili flakes (optional, for a kick)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Add the minced garlic and grated ginger to the pan, stirring quickly until fragrant, about 30 seconds.
  • Toss in the sliced mushrooms and stir-fry for about 4-5 minutes until they begin to soften and release their moisture.
  • Add the bell pepper and sugar snap peas to the pan and continue to stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.
  • Pour in the soy sauce and sesame oil, mixing everything well. If you like a bit of heat, sprinkle in the chili flakes.
  • Season with salt and pepper to taste, and stir everything until well combined.
  • Finally, add the sliced green onions and stir for an additional minute before removing the pan from heat.
  • Serve the stir-fry hot, garnished with sesame seeds on top.

Notes

Add chili flakes for extra heat if desired.
Keyword mushrooms, quick meal, stir fry, vegetables