Mushroom Veggie Stir-Fry

This Mushroom Veggie Stir-Fry is a colorful, quick dish with savory mushrooms, crisp veggies, and a tangy soy-ginger sauce. Perfect for healthy weeknight dinners, it’s vegan, gluten-free optional, and ready in under 20 minutes.

Why You’ll Love This Recipe

This Mushroom Veggie Stir-Fry is a vibrant, flavor-packed meal that’s as nourishing as it is delicious, making healthy eating a breeze. Juicy mushrooms, crunchy bell peppers, and tender zucchini soak up a savory soy-ginger sauce, creating a dish that’s bursting with umami and freshness. Ready in under 20 minutes, it’s ideal for busy weeknights, meal prep, or a quick lunch. This vegan stir-fry is endlessly customizable—add your favorite veggies, spice it up, or serve over rice or noodles for a heartier meal. Budget-friendly, nutrient-rich, and adaptable for gluten-free diets, it’s a versatile dish that delivers restaurant-quality flavors with minimal effort, perfect for veggie lovers and anyone craving a fast, wholesome meal.

Recipe Tips and Tricks

• High Heat Cooking: Ensures veggies stay crisp and caramelize without steaming.
• Slice Evenly: Uniform pieces for mushrooms and veggies ensure consistent cooking.
• Dry Mushrooms: Pat dry to avoid sogginess and enhance browning.
• Taste Sauce First: Adjust soy, ginger, or honey for perfect flavor balance.
• Don’t Overcrowd Pan: Cook in batches if needed to maintain crispness.
• Use a Wok: Large surface area promotes even, quick stir-frying.
• Thicken Sauce: Add cornstarch slurry for a glossy, clingy finish.
• Prep Veggies Ahead: Speeds up cooking for busy nights.

Yield: 4 Servings

Mushroom Veggie Stir-Fry

Print

Colorful stir-fry with savory mushrooms, crisp veggies, and zesty soy-ginger sauce.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup sliced bell peppers (red or yellow)
• 1 cup sliced zucchini
• 1 tbsp fresh grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil (for cooking)
• 1 tsp honey
• 1 tsp toasted sesame seeds (optional)
• 2 tbsp chopped green onions
• 3 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 8 oz cremini or shiitake mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Veggies: Clean mushrooms with a damp cloth; slice thinly. Slice bell peppers and zucchini into thin strips.
2. Make Sauce: Whisk soy sauce, honey, and ginger in a small bowl; set aside for flavor infusion.
3. Taste Sauce: Adjust with more soy for saltiness or honey for sweetness—find your perfect balance.
4. Heat Wok: Warm sesame oil and vegetable oil in a large wok or skillet over high heat.
5. Cook Mushrooms: Sauté mushrooms 4-5 minutes until golden and caramelized; remove and set aside.
6. Stir-Fry Veggies: Add bell peppers and zucchini to wok; cook 3-4 minutes until tender-crisp, stirring constantly.
7. Add Garlic: Stir in garlic and mushrooms; cook 1 minute until fragrant and well-mixed.
8. Add Sauce: Pour sauce over veggies; toss 1-2 minutes until coated and slightly thickened.
9. Season: Taste and add salt or pepper if needed for a final flavor pop.
10. Serve: Garnish with green onions and sesame seeds; serve hot over rice or noodles for a vibrant meal.

Notes

• Use a wok or large skillet for high-heat, even cooking.
• Pat veggies dry to ensure crispness during stir-frying.
• Leftovers are great in wraps or as a grain bowl topping.
• Serve immediately to enjoy crisp textures and bold flavors.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 122Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gSodium 6142mgCarbohydrates 15gFiber 4gSugar 5gProtein 4g

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

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Ingredients Notes

• Mushrooms (8 oz): Cremini or shiitake for umami; sliced for quick cooking.
• Bell Peppers (1 cup, sliced): Red or yellow for sweetness; green for bite.
• Zucchini (1 cup, sliced): Tender and mild; broccoli as alternative.
• Soy Sauce (3 tbsp): Low-sodium for control; tamari for gluten-free.
• Garlic (3 cloves, minced): Fresh for bold flavor; powder (½ tsp) as substitute.
• Ginger (1 tbsp, grated): Fresh for zesty warmth; ground (½ tsp) as backup.
• Sesame Oil (1 tbsp): Toasted for nutty depth; vegetable oil if unavailable.
• Honey (1 tsp): Balances savory flavors; agave for vegan option.
• Green Onions (2 tbsp, chopped): Fresh garnish; chives as substitute.
• Sesame Seeds (1 tsp, optional): Toasted for crunch and visual appeal.

Variations and Substitutions

• Protein Boost: Add tofu, edamame, or shrimp for heartiness.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Veggie Swap: Try broccoli, snap peas, or carrots for variety.
• Spicy Kick: Add ½ tsp red pepper flakes or sriracha.
• Vegan: Naturally vegan; use agave or maple syrup instead of honey.
• Low-Carb: Serve solo or with cauliflower rice.
• Nutty Crunch: Add cashews or peanuts for texture.
• Sauce Twist: Use hoisin or teriyaki sauce for different flavor profiles.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Not recommended; veggies lose crispness.
• Reheating: Warm in skillet over medium heat; microwave softens texture.

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Until you can read, Mushroom Swiss Grilled Cheese