Vegetable Stir Fry with Mushrooms Recipe
A quick vegan stir fry where mushrooms star alongside colorful vegetables, tossed in savory sauce for a wholesome, flavorful, plant-based dinner.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 cups mushrooms sliced
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup broccoli florets
- ½ cup snap peas
- ½ cup carrots julienned
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame seeds
- 2 green onions chopped
Instructions
- Heat sesame oil in wok over medium-high. Add garlic and ginger. Sauté until fragrant—about 2 minutes.
- Toss in mushrooms. Stir fry 4 minutes until browned and juicy.
- Add bell pepper, zucchini, broccoli, snap peas, and carrots. Cook 6 minutes until vegetables are tender-crisp.
- Mix soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour over vegetables.
- Stir fry 3 minutes until sauce thickens and coats everything.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin C: 78%
- Vitamin A: 42%
- Iron: 13%
- Calcium: 9%
- Potassium: 18%
Notes and Tips
- Use shiitake mushrooms for a richer, umami-packed flavor.
- Keep vegetables slightly crunchy for the best texture.
- Add chili flakes for a spicy edge.
- Serve with quinoa for extra protein.
- Double the sauce if you like things extra saucy.