Cap Mushroom and Spinach Stir-fry
This vibrant Cap Mushroom and Spinach Stir-fry features tender mushrooms and fresh spinach tossed in a savory garlic-soy sauce. Ready in 15 minutes, it’s a quick, healthy side or light meal bursting with umami and nutrients.
Why You’ll Love This Recipe
You’ll be obsessed with this Cap Mushroom and Spinach Stir-fry because it’s the ultimate fast, flavorful, and feel-good dish. In just 15 minutes, you transform simple ingredients into a restaurant-worthy meal that’s packed with earthy mushrooms, vibrant spinach, and a glossy, savory sauce that clings to every bite. It’s naturally vegan, gluten-free (with tamari), low-carb, and loaded with vitamins—perfect for weeknight dinners, meal prep, or a nutrient boost alongside rice or noodles. The high-heat stir-fry locks in textures: meaty mushrooms, silky spinach, and a hint of caramelization. Customizable, budget-friendly, and universally loved, this stir-fry proves healthy eating can be exciting and effortless!
Recipe Tips and Tricks
- Hot wok, happy stir-fry: Preheat your pan until smoking—high heat prevents sogginess.
- Dry mushrooms thoroughly: Pat dry after cleaning to achieve golden browning, not steaming.
- Cook in batches: Avoid overcrowding; mushrooms release water and need space to caramelize.
- Add spinach last: Wilt gently off heat to preserve color and nutrients.
- Double the sauce: Extra sauce is perfect for drizzling over rice or noodles.
- Use a large pan: Ensures even cooking and easy tossing.
- Finish with sesame oil: A drop at the end adds aromatic depth without overpowering.
Cap Mushroom and Spinach Stir-fry
Quick, savory mushroom-spinach stir-fry with garlic-soy glaze—healthy, vibrant, and ready in 15 minutes!
Ingredients
- ¼ tsp black pepper
- 1 tsp sesame oil
- 12 oz cap mushrooms (cremini or white), sliced ¼-inch thick
- 1-inch piece ginger, grated
- 2 tbsp low-sodium soy sauce
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 5 cups fresh baby spinach
- Optional: red chili flakes for heat
Instructions
- Prep like a pro: Slice mushrooms evenly, mince garlic, grate ginger, and have spinach ready—this stir-fry moves fast!
- Heat things up: Place a large wok or skillet over high heat. Add vegetable oil and swirl to coat—let it shimmer!
- Sizzle the mushrooms: Add sliced mushrooms in a single layer. Let them sear undisturbed for 2-3 minutes until golden.
- Flip and crisp: Stir mushrooms and cook another 2 minutes—those caramelized edges are flavor gold!
- Aromatics in: Push mushrooms aside, add garlic and ginger to the center. Stir 30 seconds until fragrant.
- Sauce it up: Pour in soy sauce and sprinkle pepper. Toss everything to coat—watch that glossy glaze form!
- Wilt the green: Add spinach in handfuls, stirring gently. It’ll shrink fast—1 minute is all it needs.
- Finish with flair: Remove from heat, drizzle sesame oil, and toss. The aroma will make your mouth water!
- Taste and tweak: Sample a bite—add more soy or chili flakes if you crave bolder flavor.
- Serve with joy: Spoon into bowls solo or over steaming rice. Garnish with sesame seeds or scallions—dinner’s ready!
Notes
- For extra crisp mushrooms, cook in two batches—don’t crowd the pan.
- Add a splash of water or broth if sauce reduces too quickly.
- Leftover stir-fry is delicious cold in wraps or over salad greens.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 177Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 250mgCarbohydrates 17gFiber 10gSugar 4gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cap mushrooms (cremini or white button): Cremini offer deeper, meatier flavor; white buttons are mild and affordable. Slice ¼-inch thick for even cooking.
- Fresh spinach: Baby spinach wilts quickly and has tender stems; regular spinach works—remove tough stems.
- Garlic: Freshly minced for bold flavor; slice thinly for subtler aroma.
- Soy sauce: Low-sodium preferred to control salt; tamari for gluten-free.
- Sesame oil: Toasted variety adds nutty finish—use sparingly as it’s potent.
- Ginger: Freshly grated for zing; ground ginger (½ tsp) in a pinch.
- Vegetable oil: Neutral, high smoke point—perfect for stir-frying. Peanut oil is a flavorful alternative.
Variations and Substitutions
Make this stir-fry your own with endless tweaks. Add protein like tofu, shrimp, chicken, or egg for a complete meal. Swap spinach for kale, bok choy, or Swiss chard—adjust cooking time for heartier greens. Boost umami with oyster sauce (non-vegan) or miso paste. For heat, add chili flakes or fresh chilies. Make it Thai-inspired with lime juice, fish sauce, and Thai basil. Bulk it up with bell peppers, broccoli, or carrots. Serve over quinoa, brown rice, or cauliflower rice. For a creamy version, stir in coconut milk at the end. Gluten-free? Use tamari or coconut aminos.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to revive.
- Freezer: Not recommended—spinach becomes watery upon thawing.
- Meal Prep: Portion with rice or noodles in containers for 3 days of grab-and-go meals.
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