20-minute Oyster Mushrooms Stir-Fry

Ingredients

• 300 g (10 oz)fresh mushrooms of choice (oyster mushrooms used)
• 1celery stalk, chopped
• 2spring onions, chopped
• 1 thumb-sized knobginger, sliced
• 3 clovesgarlic, sliced
• 1red jalapeño, sliced
• For cookingoil
• To tastesalt
• 1 tsplime juice (from 1 lime wedge)
• 1 tbsplight soy sauce or tamari
• 1 tbsphomemade stir-fry sauce or vegan oyster sauce
• 1 tbspcooking wine or Michiu (optional, or replace with water)
• 1 tspsugar
• 65 g (¼ cup)water
• 1 tspcornflour

Instructions

1. 1

   Clean the mushrooms

   Wipe dirt from the mushrooms with a damp paper towel or pastry brush, then tear them into smaller pieces.

2. 2

   Fry the aromatics

   Heat a non-stick pan with 1 tablespoon of oil. Sauté the ginger until golden brown, then add the garlic and cook until aromatic.

3. 3

   Brown the mushrooms

   Add the mushrooms and stir-fry for 1–2 minutes, until slightly browned or fragrant.

4. 4

   Add vegetables and sauce

   Add the remaining vegetables and sauces, swirl in the cornflour slurry, then remove the pan from the heat.

5. 5

   Serve warm

   Serve the stir-fry warm with rice.

What is oyster mushroom stir-fry?

Stir-frying is a fast cooking method associated with Chinese and wider East Asian cuisines: ingredients are cooked over high heat in a pan or wok and moved often. This version pairs tender oyster mushrooms with crisp-tasting vegetables and a savoury, lightly sweet sauce.

Oyster mushrooms have a soft, meaty texture that takes on browned edges in a hot pan. Ginger, garlic and chilli bring fragrance and heat, while lime adds a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 6g protein, 18g carbs, 7g fat.

The mushrooms provide some of the protein, while the rice served alongside supplies most of the meal's carbohydrates. Cooking oil contributes much of the fat, and the soy sauce and other sauces are the main sources of sodium. Serve with a generous amount of vegetables and a measured portion of rice to balance the plate.

Choosing the mushrooms

Oyster mushrooms: Tear them into pieces rather than cutting them into uniform slices, so their natural frilled edges can brown. Other fresh mushrooms can be used, as the recipe allows.

Cleaning: Brush or wipe away dirt instead of soaking the mushrooms. Keeping them relatively dry helps them brown rather than release excess water straight away.

Build flavour in stages

Ginger first: Give the sliced ginger time to turn golden in the oil before adding anything else. Add the garlic afterwards, as its thinner slices can brown quickly.

Mushrooms next: Let the mushrooms sit against the hot pan long enough to colour slightly, then stir-fry until fragrant. Adding the other vegetables and sauces afterwards keeps the sequence simple and quick.

Getting the sauce right

Cornflour slurry: Stir the cornflour into the measured water until smooth before adding it to the pan. Swirl it through with the sauces so it thickens evenly rather than forming lumps.

Seasoning: Soy sauce or tamari brings saltiness, and the stir-fry sauce adds savoury depth. The lime juice and small amount of sugar round out the flavour; taste before adding salt.

When is it ready?

Colour and aroma: The mushrooms are ready for the next additions when they are lightly browned or smell fragrant, usually after 1–2 minutes of stir-frying.

Sauce texture: Once the slurry goes in, the sauce should cling lightly to the vegetables. Take the pan off the heat as directed rather than continuing to cook it.

Serve it with

Rice: Serve the stir-fry warm with rice, as suggested in the recipe; plain steamed rice gives the savoury sauce something to soak into.

For a fuller plate, add a simple vegetable side or serve with extra rice according to appetite. Keep any additional seasoning separate so the stir-fry's sauce remains balanced.

Recipe notes & tips

• Wipe the mushrooms clean instead of rinsing them under running water.
• Prepare and slice the vegetables before heating the pan, as the cooking moves quickly.
• Use a hot pan so the mushrooms have a chance to brown.
• Stir the cornflour into the water until smooth before adding it to the pan.
• Taste the sauce before adding salt, since the soy sauce and stir-fry sauce are already savoury.

Variations

• Change the mushrooms: Use another fresh mushroom variety if oyster mushrooms are unavailable.
• Use tamari: Swap it for the light soy sauce as listed for a different soy seasoning option.
• Adjust the chilli: Use less or more jalapeño to suit your preferred level of heat.
• Skip the wine: Replace the cooking wine with water, as the recipe suggests.
• Choose vegan oyster sauce: Use it in place of the homemade stir-fry sauce for a savoury variation.

Common mistakes to avoid

• Soaking the mushrooms: They can take on extra water; wipe or brush off dirt instead.
• Adding garlic too early: It can brown before the ginger; add it after the ginger turns golden.
• Crowding the pan: The mushrooms may steam instead of browning; use a pan that gives them room.
• Adding dry cornflour: It can clump in the sauce; first stir it into the measured water.
• Over-salting: The sauces already add savoury saltiness; taste before seasoning with salt.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions