Name: Simple Soy Sauce Mushroom Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 400-500 g button mushrooms, cleaned and sliced (medium-thick for bite); 3-4 garlic cloves, minced; 1-inch piece ginger, minced or grated; 2-3 tbsp soy sauce (low-sodium preferred; adjust to taste); 2 tbsp neutral oil (vegetable or canola); 1 tsp sesame oil (for finishing); ½ tsp black pepper or chili flakes (optional, for heat); 2-3 green onions, sliced (for garnish); Optional: ½ tsp sugar or pinch of cornstarch + water for thicker glaze; Optional: 1 tbsp butter for richer flavor

This simple soy sauce mushroom stir fry is a quick, savory Asian-inspired dish featuring tender mushrooms sautéed with garlic, ginger, and a glossy soy-based glaze. It’s umami-packed, ready in under 15 minutes, uses affordable button mushrooms, and delivers restaurant-style flavor as a side, topping, or light main – perfect for busy days!

Why You’ll Love This Recipe

You’ll adore this soy sauce mushroom stir fry because it’s ridiculously easy and fast – no fancy techniques or long simmering, just a hot pan and basic ingredients turning humble mushrooms into something incredibly addictive and flavorful.

The soy sauce creates that irresistible glossy, salty-umami coating while garlic and ginger add aromatic depth without overpowering. Mushrooms release their natural juices for a light sauce that clings beautifully, giving a meaty texture that’s satisfying even for non-vegetarians.

It’s super budget-friendly (mushrooms are cheap and stretch far), naturally vegan (use oil instead of butter), gluten-free adaptable (with tamari), and versatile – serve over rice, noodles, in wraps, or alongside any protein.

Cleanup is minimal with one pan, it’s healthy with low calories and high nutrients, and the flavors are bold yet balanced. Perfect for weeknights, meal prep, or when you crave something comforting and Asian-inspired without takeout costs or effort.

Yield: 4 Serves

Simple Soy Sauce Mushroom Stir Fry Recipe

Quick soy sauce mushroom stir fry – garlicky, umami-glazed, tender mushrooms in minutes, savory Asian side or light meal.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 17 minutes

Ingredients

400-500 g button mushrooms, cleaned and sliced (medium-thick for bite)
3-4 garlic cloves, minced
1-inch piece ginger, minced or grated
2-3 tbsp soy sauce (low-sodium preferred; adjust to taste)
2 tbsp neutral oil (vegetable or canola)
1 tsp sesame oil (for finishing)
½ tsp black pepper or chili flakes (optional, for heat)
2-3 green onions, sliced (for garnish)
Optional: ½ tsp sugar or pinch of cornstarch + water for thicker glaze
Optional: 1 tbsp butter for richer flavor

Instructions

Let's get cooking this super tasty stir fry! First, clean your mushrooms by wiping them with a damp cloth (no soaking – keeps them firm), trim any tough ends, and slice into medium-thick pieces for the best texture.
Mince the garlic and ginger finely – these will make your dish smell amazing in seconds! Slice green onions and set aside for garnish.
Heat your wok or large skillet over medium-high heat until it's really hot (this is key for that perfect sear!). Add the neutral oil and swirl to coat.
Toss in the minced garlic and ginger right away. Stir-fry for 20-30 seconds until fragrant and lightly golden – don't let them burn, or they'll turn bitter!
Add the sliced mushrooms all at once. Spread them out evenly and let them sit undisturbed for 1-2 minutes to brown on one side – this gives gorgeous caramelization.
Stir-fry the mushrooms for another 3-5 minutes, tossing occasionally, until they release their moisture, shrink a bit, and turn golden-brown with nice edges. They'll look and smell irresistible now!
Drizzle in the soy sauce (start with 2 tbsp and taste later). Stir well to coat every piece – watch it bubble and glaze the mushrooms beautifully as it reduces.
If you want a thicker, shinier sauce, add a tiny pinch of sugar or a cornstarch slurry (½ tsp cornstarch + 1 tbsp water). Toss for 1 minute more until glossy.
Season with black pepper or chili flakes if you like a kick. Turn off the heat, drizzle sesame oil over top, and give one final toss for that nutty finish.
Garnish with sliced green onions, transfer to a serving plate, and enjoy hot! Pair with steamed rice, noodles, or as a topping for bowls – you've just made a delicious, effortless winner!

Notes

High heat is crucial for browning without sogginess – keep stirring briskly.

Soy sauce brands vary in saltiness; taste and add more if needed.

Naturally vegan with oil only; add butter for extra richness if desired.

Mushrooms shrink a lot – 500g looks like a mountain at first but cooks down perfectly.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 77Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCarbohydrates 0gFiber 0gProtein 0g

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

Recipe Tips and Tricks

Use high heat for quick searing to get golden edges and prevent sogginess – mushrooms love a hot pan!
Don’t overcrowd; cook in batches if your pan is small so they brown instead of steam.
Wipe mushrooms clean instead of washing to keep them firm and avoid extra moisture.
Add soy sauce towards the end to prevent burning and let it reduce into a glaze.
For extra gloss, add a tiny pinch of sugar or cornstarch slurry if you like a thicker sauce.
Taste before final seasoning – soy sauce varies in saltiness.
Finish with sesame oil off heat for nutty aroma without bitterness.

Ingredients Notes

Button mushrooms are ideal here – inexpensive, mild, widely available, and they absorb the soy glaze like sponges for maximum flavor while holding shape when sliced thick. Fresh is best for texture; avoid very old ones.

Garlic and ginger are essential aromatics – fresh minced gives punchy taste over powders. Soy sauce (light or regular) provides the salty-umami backbone; low-sodium lets you control salt. Neutral oil (vegetable/canola) for high-heat stir-frying; sesame oil adds finishing fragrance.

Optional green onions or scallions for fresh pop and color. A touch of black pepper or chili flakes for subtle heat. Butter (or vegan alternative) can replace some oil for richer taste, as in many glazed versions.

Variations and Substitutions

Make it Korean-style by adding a splash of oyster sauce (or vegan version) and sesame seeds. For Chinese flair, include a dash of dark soy for deeper color and a bit of Shaoxing wine or rice vinegar for tang. Add veggies like bell peppers, snap peas, broccoli, or onions to bulk it up affordably.

Use mixed mushrooms (shiitake, oyster, enoki) for varied texture and earthier flavor if budget allows. Go gluten-free with tamari instead of soy sauce. For spicier, toss in chili crisp, sriracha, or fresh chilies.

Butter-soy version: swap half the oil for butter for garlic butter soy glaze. Add protein like tofu cubes, chicken strips, or beef for a full meal. Dry version: skip extra liquid and cook until crisp-edged. Sweeten lightly with honey or mirin for a teriyaki-like twist.

Storage Options

Cool completely, then store in an airtight container in the fridge for 3-4 days. Reheat in a hot pan with a splash of water to revive the glaze, or microwave briefly (stir halfway). Freezes well for up to 1 month in freezer bags; thaw in fridge and reheat on stovetop (add fresh green onions after). Best fresh for texture, but flavors hold up nicely.