Name: Thai Basil Mushroom Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb (450 g) cremini and/or shiitake mushrooms, cleaned and thickly sliced; 1 medium head broccoli, cut into bite-sized florets; 2 medium carrots, thinly sliced on the diagonal; 1 large red bell pepper, sliced into strips; 4 garlic cloves, minced; 1 heaping tbsp fresh ginger, minced; 2–3 tbsp neutral oil (avocado, grapeseed, or canola); ⅓ cup low-sodium soy sauce or tamari; ¼ cup water; 3–4 tbsp brown sugar or pure maple syrup; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch + 2 tbsp cold water (slurry)

This vibrant Teriyaki Mushroom Stir-Fry combines hearty mushrooms with crisp broccoli, carrots, and bell peppers, all coated in a glossy, homemade teriyaki sauce that’s sweet, savory, and packed with garlic-ginger flavor. A fast, satisfying vegan dinner ready in under 25 minutes—better than takeout and perfect for busy nights.

Why You’ll Love This Recipe

This teriyaki mushroom stir-fry will quickly become a weeknight favorite because it delivers that irresistible sticky-sweet-savory takeout taste you crave, but it’s made with wholesome ingredients in your own kitchen.

The mushrooms develop beautiful caramelized edges while soaking up every drop of the glossy sauce, giving a satisfying, almost meaty texture. Crisp vegetables add freshness, color, and crunch in every bite, while the homemade teriyaki sauce—balanced with just the right amount of sweetness, umami, and tang—makes everything taste restaurant-quality.

It’s 100% vegan, easily gluten-free, uses mostly pantry staples, comes together lightning-fast, and reheats beautifully for meal prep. Whether you’re feeding a family, cooking for one, or just want something delicious that feels nourishing, this dish checks every box.

Yield: 4 servings

Thai Basil Mushroom Stir-Fry Recipe

Glossy vegan teriyaki mushroom stir-fry—sweet, savory, veggie-packed, quick, and way better than takeout!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 lb (450 g) cremini and/or shiitake mushrooms, cleaned and thickly sliced
1 medium head broccoli, cut into bite-sized florets
2 medium carrots, thinly sliced on the diagonal
1 large red bell pepper, sliced into strips
4 garlic cloves, minced
1 heaping tbsp fresh ginger, minced
2–3 tbsp neutral oil (avocado, grapeseed, or canola)

For the teriyaki sauce:

⅓ cup low-sodium soy sauce or tamari
¼ cup water
3–4 tbsp brown sugar or pure maple syrup
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch + 2 tbsp cold water (slurry)

Instructions

First, make the glossy teriyaki sauce: whisk together soy sauce, water, brown sugar/maple, rice vinegar, and sesame oil in a bowl. In a separate tiny bowl, mix cornstarch with 2 tbsp cold water to create the slurry—set both aside.
Get all your veggies and mushrooms prepped and ready—having everything sliced and at arm’s reach makes stir-frying smooth and stress-free.
Heat 2 tbsp neutral oil in a large wok or skillet over high heat until it’s very hot (a drop of water should dance and evaporate instantly).
Add the sliced mushrooms in a single layer—let them sear undisturbed for 3–4 minutes until golden-brown edges appear, then stir and cook 2 more minutes. Scoop them out to a plate.
Add remaining oil if needed, then toss in carrots and broccoli florets—stir-fry 3–4 minutes until broccoli is bright green and carrots start to soften slightly.
Add bell pepper strips, minced garlic, and ginger—stir-fry 1–2 minutes until everything smells incredible and veggies stay crisp-tender.
Return the golden mushrooms to the pan and give everything a big, happy toss to combine.
Pour in the prepared teriyaki sauce—stir well so it coats every piece, then let it bubble for about 1 minute to start thickening.
Give the cornstarch slurry a quick stir (it settles), then drizzle it in while tossing constantly—the sauce will turn beautifully glossy and clingy in 30–60 seconds.
Turn off the heat, taste (add a touch more sugar or soy if needed), then transfer to plates. Finish with green onions and sesame seeds—serve hot over rice and enjoy every sticky, savory, sweet bite!

Notes

Naturally vegan and gluten-free when using tamari. Sauce can be doubled and stored for quick future meals. Mushrooms shrink quite a bit—use a large pan. Adjust sweetness/salt to taste—teriyaki should be bold and balanced.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 120Total Fat 4gSaturated Fat 1gUnsaturated Fat 4gSodium 1157mgCarbohydrates 17gFiber 4gSugar 5gProtein 5g

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

Get the pan screaming hot before adding mushrooms—high heat is essential for browning instead of steaming. Cook mushrooms in a single layer and resist stirring too soon so they develop golden edges.

Make the sauce ahead (it keeps 4–5 days in the fridge). Taste the sauce before adding it—adjust sweetness or saltiness to your preference. Cut vegetables uniformly for even cooking. Add the thicker veggies (carrots, broccoli) first, then quicker-cooking ones.

Stir the cornstarch slurry right before adding so it doesn’t settle. Finish with sesame oil off the heat to preserve its aroma. Serve immediately for maximum crispness and shine.

Ingredients Notes

Cremini (baby bella) or a mix of cremini and shiitake mushrooms work best—cremini provide mild earthiness and firm bite; shiitake add rich umami and chewy texture that pairs perfectly with teriyaki.

Low-sodium soy sauce or tamari creates the salty-umami backbone (tamari for gluten-free). Brown sugar or maple syrup gives that classic caramelized sweetness and helps the sauce glaze beautifully.

Fresh garlic and ginger are non-negotiable—they bring bright, zesty aroma that powdered versions can’t match. Rice vinegar adds a subtle tang to balance richness. Sesame oil at the end contributes nutty depth.

Cornstarch slurry is the secret to that glossy, restaurant-style cling. Broccoli, carrots, and bell peppers provide crunch, natural sweetness, and vibrant nutrition.

Variations and Substitutions

Add crispy tofu, tempeh cubes, or shelled edamame for extra protein. Use king oyster mushrooms sliced into thick “steaks” for a meatier feel. Swap veggies with snap peas, zucchini, green beans, asparagus, or baby corn.

Make it spicy by adding sriracha, chili flakes, or fresh chilies to the sauce. For pineapple teriyaki, toss in chunks in the last 2 minutes. Use coconut aminos instead of soy for soy-free. Go oil-free by sautéing in vegetable broth.

Sweeten with agave, date syrup, or coconut sugar. Serve over jasmine rice, brown rice, quinoa, cauliflower rice, zucchini noodles, or ramen. Turn it into a wrap filling with lettuce leaves and extra sesame seeds.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce and revive texture (microwaving works but softens vegetables slightly).

The sauce thickens when cold—thin with a little water or broth when reheating. Freezing is possible for up to 2 months, but mushrooms will soften significantly upon thawing—best for flavor rather than texture.