Mushroom and Snow Pea Stir-Fry Recipe

This speedy Mushroom and Snow Pea Stir-Fry features crisp-tender snow peas and earthy mushrooms (shiitake, cremini, or mix) wok-tossed with garlic, ginger, and a savory soy-sesame sauce. It’s a bright, vegan main bursting with texture, subtle sweetness, and Asian flair—ready in under 20 minutes over rice or noodles.

Why You’ll Love This Recipe

You’ll adore this stir-fry because it’s incredibly fast, fresh, and flavorful—delivering restaurant-quality results with minimal effort and everyday ingredients. Snow peas bring bright green crunch and natural sweetness that contrasts beautifully with the juicy, savory mushrooms, while the simple sauce clings glossily, balancing salty soy, aromatic garlic-ginger, and a nutty sesame finish.

It’s naturally vegan, gluten-free adaptable, packed with vitamins and fiber, yet feels satisfying and light—perfect for busy weeknights, quick lunches, or pairing with grilled proteins. The vibrant colors make it look stunning on the plate, the aroma is inviting, and cleanup is a breeze in one pan.

It reheats well for meal prep, and you can adjust heat or add-ins to suit your taste. Once you experience that perfect snap-crunch-umami bite, it’ll become your go-to fresh veggie stir-fry!

Yield: 4 Serves

Mushroom and Snow Pea Stir-Fry Recipe

Print

Crisp snow peas and earthy mushrooms in garlicky soy-sesame sauce—quick, fresh vegan stir-fry.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 12 oz (340g) fresh snow peas, trimmed and strings removed
• 12–14 oz (350–400g) mixed mushrooms (shiitake, cremini, oyster), thickly sliced
• 4 garlic cloves, minced
• 1-inch fresh ginger, minced
• 3–4 green onions, sliced (whites and greens separated)
• 3 tablespoons vegetable oil (divided)

For sauce:

Toggle ingredient group

• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons vegetarian oyster sauce
• 1 teaspoon sugar or honey
• ½ cup vegetable broth or water
• 1 teaspoon cornstarch + 1 tbsp water (slurry)
• Optional: ½ tsp chili flakes

Instructions

1. Trim snow peas by snapping ends and pulling strings if needed—rinse and pat dry for that perfect crisp bite!
2. (Optional but great) Blanch snow peas in boiling water 1–2 minutes until bright green, then plunge into ice water—drain well.
3. Heat wok or large skillet over high heat until smoking—add 2 tbsp vegetable oil and swirl to coat.
4. Add minced garlic, ginger, and white green onion parts—stir-fry 20–30 seconds until fragrant and golden (keep moving!).
5. Toss in sliced mushrooms—stir-fry 4–5 minutes until browned, tender, and edges caramelized for deep flavor.
6. Add blanched snow peas—stir-fry 1–2 minutes to heat through and keep crisp-tender.
7. Whisk sauce in a bowl: soy sauce, vegetarian oyster sauce, sugar, broth, cornstarch slurry, and chili if using—set aside.
8. Pour sauce into pan—stir everything briskly as it bubbles and thickens into a glossy coating (1–2 minutes).
9. Remove from heat—drizzle toasted sesame oil, scatter sesame seeds and green onion tops—toss gently to combine.
10. Serve immediately over steamed rice or noodles—enjoy this fresh, crunchy, savory explosion of Asian goodness—delicious!

Notes

Blanching snow peas keeps them vibrant and crisp—skip if time-short but they'll be firmer. High heat prevents sogginess. Toast sesame seeds in dry pan for extra nuttiness. Add protein (tofu/chicken) early if desired. Pairs beautifully with jasmine rice or noodles.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 156Total Fat 11gSaturated Fat 1gUnsaturated Fat 10gSodium 870mgCarbohydrates 11gFiber 3gSugar 5gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks

• Trim snow pea strings (pull from both ends) for tender eating; blanch 1–2 minutes then ice-shock for extra crispness and color.
• High heat and hot wok/skillet essential—stir constantly for wok hei (smoky essence) and to keep veggies crisp.
• Mise en place: prep everything before heating—stir-fries cook lightning-fast!
• Wipe mushrooms clean (don’t rinse) to avoid sogginess; slice thick for meaty texture.
• Cook mushrooms first to brown and release flavor before adding delicate snow peas.
• Taste sauce before adding—adjust soy/sugar/sesame for balance.
• Add garlic/ginger early but don’t burn—fragrance is key.
• Finish off heat with sesame oil to preserve aroma.

Ingredients Notes

Snow peas: Fresh, crisp, flat pods—stringless varieties easiest; provide bright color, crunch, and mild sweetness; trim ends/strings. Mushrooms: Shiitake (rich umami), cremini/button (mild/meaty), oyster (tender)—mix for depth; fresh/firm best.

Garlic & ginger: Fresh minced—aromatic base; ginger adds zing, garlic depth. Soy sauce: Low-sodium—controls salt; tamari for gluten-free. Vegetarian oyster sauce or hoisin: Umami gloss—vegan versions available; adds richness.

Sesame oil: Toasted—finishing drizzle for nutty aroma; don’t cook with it (flavor burns off). Vegetable oil: High smoke point (canola/peanut)—neutral for searing. Sugar/honey: Tiny balance to salt/acid—prevents flatness.

Green onions: Fresh crunch—whites for cooking, greens for garnish. Optional: Sesame seeds (toasted), chili flakes for heat.

Variations and Substitutions

Keep the crisp-umami balance or tweak: Add bell peppers, carrots, broccoli, or baby corn for more veggies/color. Toss in tofu, tempeh, or edamame for protein. Use all shiitake for deeper flavor or button for milder.

Make spicier with chili oil, sriracha, or fresh chilies. Swap vegetarian oyster sauce for hoisin (sweeter) or extra soy + mushroom powder. For gluten-free, tamari + gluten-free oyster sauce.

Add cashews/almonds for crunch or lime juice for brightness. Serve over brown rice, quinoa, or cauliflower rice for low-carb. Include bok choy or asparagus for seasonal variation. It’s adaptable—scale veggies/heat while staying light and saucy.

Storage Options

Store in airtight container in fridge up to 3–4 days—flavors improve slightly. Reheat gently in skillet with splash of water/broth to revive crispness/sauce; microwave ok but softens snow peas.

Freeze up to 1 month (cool first); thaw overnight, reheat on stove (texture softens). Best fresh for maximum snap.

Dish Gallery

Please share this Mushroom and Snow Pea Stir-Fry Recipe with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Mushroom and Sesame Stir-Fry Recipe