Mushroom stir fry, quick, easy, and packed with low calorie nutrition and flavor!
What makes a mushroom stir fry so great is, well, mushrooms. They’re low (practically no) calorie, a great source of antioxidants and minerals, easy to cook and have a uniquely meaty and absolutely delicious flavor. And they go with everything. Whatever veggies you like or have on hand, mushrooms are sure to compliment them beautifully.
The thing with mushroom stir fry, or any stir fry for that matter, is keeping an eye on the sodium. Most stir fry recipes rely on boatloads of soy sauce for flavor, and that’s sodium city. Sad, but true. 
Over the years I’ve been tinkering with homemade stir fry sauces, trying to bring the sodium down and keep the flavor delicious and intense. This one I’ve come up with for my mushroom stir frys…I’m loving it! I’ve got the soy sauce down to three tablespoons – still a lot of sodium, but way less than most stir fry sauces! – and I make up the flavor with lots of ginger and garlic, plus a little rice vinegar, sweetener and a touch of red wine. The red wine works magic with the mushrooms and brings out their very best flavor. Red wine in stir fry sauce is an old trick I picked up from my dad, and wow could that man whip up some mean Chinese.
One of my favorite things about this mushroom stir fry is it makes a lot! This time I served it with brown rice noodles (my new favorite noodle!) but you can serve it with anything you like, or keep the calories and carbs super low and dish it up on its own.
Print
Flavorful Mushroom Stir Fry
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A quick and flavorful stir-fry loaded with mushrooms and colorful veggies, served over warm noodles. Perfect for a weeknight meal!
Ingredients
- 3 tbsp soy sauce or tamari
- 2 tbsp red wine
- 1 tsp rice wine vinegar
- 1 tsp maple syrup, agave or your favorite sweetener
- 2 tsp corn starch
- 2 tbsp sesame oil
- pinch red pepper flakes
- 1 large red, orange or yellow bell pepper, sliced
- 1 small green pepper, sliced
- 1 stalk celery, sliced
- 6 green onions, chopped (set aside tops for garnish)
- 1 lbs (454 g) mushrooms, sliced
- a 1" cube ginger, minced
- 4-5 cloves garlic, minced
Instructions
- Whisk the sauce ingredients together in a small bowl and set aside.
- Put a wok or large sauté pan over medium heat and add the oil and red pepper flakes.
- When the pepper flakes begin to sizzle, add the peppers and celery and stir-fry for 1 minute.
- Add the onions and stir-fry for 1 minute.
- Add the mushrooms, ginger, and garlic and stir-fry for 2 minutes.
- Re-stir the sauce to ensure the cornstarch is dissolved and add it to the pan.
- Stir-fry for one or two minutes.
- Top with chopped green onion tops and serve alone, or with rice or noodles.
Notes
- For a deeper umami flavor, use shiitake or cremini mushrooms in addition to, or in place of, white button mushrooms.
- If you don’t have rice wine vinegar, substitute with the same amount of white wine vinegar or apple cider vinegar.
- To prevent the noodles from sticking, toss them with a little sesame oil before adding them to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What mushrooms are best for a stir fry?
Shiitake, cremini, oyster, and king oyster mushrooms all hold up well to high heat and have enough flavor to carry the dish. Avoid button mushrooms alone, which can turn bland.
Why does the sauce need cornstarch?
Cornstarch thickens the sauce so it coats the vegetables and mushrooms rather than sitting at the bottom of the pan as a thin liquid.
Can I use tamari instead of soy sauce?
Yes. Tamari is gluten-free and has a slightly richer, less salty flavor than soy sauce. Use it as a one-to-one substitute.
How do I prevent the mushrooms from releasing too much water in the pan?
Use a very hot wok or pan and do not crowd the mushrooms. Give them time to brown before stirring; disturbing them too early encourages steaming.
What should I serve with mushroom stir fry?
Steamed white rice or brown rice is the standard pairing. Rice noodles or cauliflower rice also work well.
Hmm wauw looks very nice! (: