Mushroom Stir Fry

Ingredients

• 70 g (1 cup)brown beech mushrooms
• 70 g (1 cup)white beech mushrooms
• 10 piecesoyster mushrooms (optional)
• 15 ml (1 tbsp)vegetable cooking oil
• 5 ml (1 tsp)sesame oil
• 1 thumb-sized pieceginger, peeled and shredded
• 4spring onions, white parts only, cut into small sections
• 7.5 ml (½ tbsp)oyster sauce (use vegan oyster sauce if preferred)
• 5 ml (1 tsp)dark soy sauce (optional, for a darker colour)
• 7.5 ml (½ tbsp)light soy sauce
• to tastefreshly ground pepper

Instructions

1. 1

   Prepare the mushrooms

   Clean and prepare the beech mushrooms, then drain them.

2. 2

   Fry the aromatics

   Heat the vegetable oil in a wok. Add the white parts of the spring onions and fry over the lowest heat until lightly browned and seared, then add the shredded ginger.

3. 3

   Cook the mushrooms

   Add the mushrooms, oyster sauce, dark soy sauce if using, and light soy sauce. They will release plenty of water at first; cook for 2 to 3 minutes, allowing most of it to evaporate, then stir in the sesame oil.

4. 4

   Finish and serve

   Transfer the stir-fry to a serving dish and sprinkle with freshly ground pepper.

What is mushroom stir-fry?

Stir-frying is a Chinese cooking technique that cooks ingredients quickly in a hot wok, often with aromatics and savoury sauces. This version centres on beech mushrooms, with optional oyster mushrooms for another shape and texture.

The short cook keeps the mushrooms distinct while ginger, spring onion and soy sauces give them a savoury, aromatic coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 11g protein, 33g carbs, 2g fat.

The mushrooms contribute most of the carbohydrates and some protein, while the soy and oyster sauces add savoury flavour. The cooking and sesame oils supply most of the fat. Serve with a measured portion of rice and add another vegetable or a protein such as tofu to round out the plate.

Choosing the mushrooms

Beech mushrooms: brown and white varieties bring a firm, slightly crisp bite once cooked. Clean them and drain them well before they go into the wok.

Oyster mushrooms: these are optional, so the dish still works with just the two types of beech mushroom.

Build flavour gently

Spring onion: the white sections go into the oil first and are fried over the lowest heat until lightly browned and seared. Keep them moving if they begin to colour too quickly.

Ginger: add the shreds after the spring onion so they warm in the oil and perfume it without needing a long cooking time.

Let the liquid cook off

Mushrooms release water as they heat, so the mixture may look wet at first. Give it the stated 2 to 3 minutes to evaporate most of that liquid before adding the sesame oil.

The finished mushrooms should be coated in sauce rather than sitting in a large pool of cooking liquid.

Balance the sauces

Light soy sauce and oyster sauce provide the main savoury seasoning. Vegan oyster sauce can be used as noted in the ingredient list.

Dark soy sauce is optional and is included for a deeper colour; leave it out if colour is not important to you.

Serving ideas

Serve the mushrooms hot alongside steamed rice or noodles to make a more substantial meal. They can also accompany tofu or another main dish.

The recipe finishes with freshly ground pepper, which adds a little sharpness without changing the quick cooking method.

Recipe notes & tips

• Drain the cleaned mushrooms well so excess water does not linger in the wok.
• Keep the heat low while browning the spring onion whites, as directed.
• Add the ginger after the spring onions so it does not spend too long in the hot oil.
• Allow most of the mushroom liquid to evaporate before stirring in the sesame oil.
• Use the dark soy sauce only if you want a deeper-coloured finish.

Variations

• Vegan sauce: use vegan oyster sauce in place of standard oyster sauce.
• More mushroom variety: include the optional oyster mushrooms with the beech mushrooms.
• Darker finish: add the optional dark soy sauce for a deeper colour.
• Gentler ginger: use less shredded ginger for a milder aromatic note.
• Pepper finish: adjust the freshly ground pepper at the table to suit your taste.

Common mistakes to avoid

• Wet mushrooms: drain them after cleaning so they do not add avoidable water to the wok.
• Rushed spring onions: fry them over the lowest heat until lightly browned, rather than turning the heat up.
• Skipping evaporation: cook the mushrooms for 2 to 3 minutes so most of their released water can evaporate.
• Adding sesame oil too soon: stir it in after the liquid has mostly cooked off, as the method specifies.
• Over-seasoning with dark soy: treat it as optional and use it only for colour.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a wok or frying pan until piping hot; the mushrooms may soften slightly after storage.

Frequently asked questions