Stir Fry Spinach and Mushrooms Recipe

Ingredients

• 2 teaspoons (10 ml)cooking oil (vegetable, avocado or canola)
• 4garlic cloves, smashed
• 2 cups (about 150 g)fresh mushrooms, sliced
• 6 oz (170 g; about 4–5 cups loosely packed)fresh spinach
• To tastesalt, or a splash of soy sauce or oyster sauce; toasted sesame oil for optional finishing

Instructions

1. 1

   Heat the oil

   Warm the cooking oil in a wok or large frying pan over medium-high heat.

2. 2

   Fry garlic and mushrooms

   Add the smashed garlic and sliced mushrooms. Stir-fry for 2–3 minutes, until the mushrooms soften and the garlic smells fragrant.

3. 3

   Add the spinach

   Add the spinach, working in batches if needed. Cover with a lid for 30 seconds to help it wilt.

4. 4

   Finish wilting

   Remove the lid and stir until the spinach has just wilted and remains bright green, not soggy.

5. 5

   Season to taste

   Season with salt, or add a splash of soy sauce or oyster sauce for extra savoury flavour.

6. 6

   Add sesame oil

   If using, drizzle a little toasted sesame oil over the stir-fry before serving.

What is spinach and mushroom stir-fry?

Spinach and mushroom stir-fry is a quick vegetable side built around fast-cooked greens, mushrooms and aromatics. Stir-frying is used widely across Asian cuisines, though this simple combination is best understood as a flexible home-style dish rather than one single regional classic.

Here, smashed garlic perfumes the oil while the mushrooms soften; spinach goes in at the end so it cooks briefly and keeps its colour. The result is savoury, tender vegetables without a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 113 calories, 6g protein, 13g carbs, 6g fat.

The spinach and mushrooms provide most of the carbohydrates, while the cooking oil and optional sesame oil contribute most of the fat; the vegetables also provide some protein. Pair a serving with rice or noodles for a more substantial plate, and include a protein-rich main if desired.

Choosing the ingredients

Mushrooms: Slice them evenly so they soften at a similar pace. Fresh mushrooms release moisture as they cook, so give them room in the pan.

Spinach: Fresh leaves wilt quickly, and the recipe allows for adding them in batches if your wok or pan is crowded.

Garlic: Smashing the cloves releases their aroma while leaving them in larger pieces that are easy to spot as you stir.

Stir-frying the mushrooms

Hot pan: Medium-high heat helps cook the mushrooms quickly. Add them with the garlic and stir for 2–3 minutes, until softened and fragrant.

Room to move: Use a wok or a large frying pan so you can toss the ingredients rather than piling them into a deep heap. If the pan is small, add the spinach in batches.

Getting the spinach right

Brief cover: The 30-second covered pause helps the leaves begin to wilt without needing a long spell over the heat.

Bright finish: Once the lid comes off, stir just until the leaves have collapsed and look glossy green. Take the pan off the heat promptly to avoid a soggy result.

Seasoning and serving

Salt: Season lightly at first, then taste; mushrooms and spinach have delicate flavours that can be overwhelmed by too much salt.

Sauces: A splash of soy sauce or oyster sauce adds a deeper savoury note, while a little toasted sesame oil is an optional finishing touch.

Pairings: Serve with rice or noodles, or alongside a richer main such as Chinese red-braised pork belly.

Keeping the timing short

The stated total time is 5 minutes, with 2–3 minutes for the mushroom and garlic stage and a brief covered wilt for the spinach. Have the ingredients ready before heating the oil, since the leaves need only a short time in the pan.

The vegetables can take a little longer if the pan is crowded or the mushrooms are cut thickly. Use the visual cues—softened mushrooms and just-wilted spinach—rather than cooking past them to meet the clock.

Recipe notes & tips

• Slice the mushrooms before heating the pan so the stir-fry moves quickly.
• Use a large wok or frying pan to help the vegetables cook evenly.
• Add the spinach in batches if it does not fit comfortably in the pan.
• Taste before adding much salt, especially if using soy or oyster sauce.
• Keep the spinach cooking brief so it stays bright green.
• Add toasted sesame oil at the end so its aroma remains distinct.

Variations

• Add ginger: Stir in a little finely grated ginger with the garlic for extra warmth.
• Use soy sauce: Replace the salt with a splash of soy sauce for a deeper savoury finish.
• Try oyster sauce: Add a splash of oyster sauce when seasoning for a fuller umami flavour.
• Finish with sesame: Drizzle toasted sesame oil over the vegetables just before serving.
• Add chilli: Include sliced fresh chilli with the garlic for a spicier side.

Common mistakes to avoid

• Crowding the pan: The vegetables can steam instead of stir-fry; use a large pan or add the spinach in batches.
• Overcooking the spinach: It can turn soggy; stop as soon as it has wilted and remains bright green.
• Burning the garlic: It can become bitter; keep it moving with the mushrooms and watch the pan closely.
• Adding too much seasoning: Soy or oyster sauce can be salty; start with a small splash and taste before adding more.
• Skipping the prep: Spinach wilts quickly; have all ingredients ready before heating the oil.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat briefly in a frying pan over medium heat, stirring until hot; avoid prolonged cooking, which can make the spinach soggy.

Frequently asked questions