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This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
5 from 5 votes

Asian Mushroom Stir-fry

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Asian
Servings: 4

Ingredients

  • 3 free-range or organic egg/s -beaten
  • 3 tbsp butter, ghee or coconut oil
  • 350 g mushrooms -shiitake, oyster, enoki are my favourites
  • 2 clove/s garlic -sliced
  • 2 carrot/s -peeled & sliced
  • 6-8 spring onion/s -white part, trimmed and cut into 3cm lengths
  • 10-12 snow peas -halved
  • 1 tbsp black sesame seeds -optional

Sauce

  • 60 ml tamari (¼ cup) -or coconut aminos
  • 1 tbsp mirin
  • 1 tsp sesame oil

Instructions

  • Start with making your sauce by combining all of the ingredients together in a small bowl.
  • Beat the eggs in a small jug with one tablespoon of the sauce.
  • Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
  • Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock. 
  • After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
  • Cook for a few more minutes stirring often.

Serve

  • Sprinkle with the optional sesame seeds and serve as a side dish or with rice or noodles as a main meal.
  • You can also serve with chilli flakes if you enjoy a little heat. 

Make ahead

  • Re-heat by stir-frying in a wok or pan with a splash of broth or water.

Store

  • Store in an airtight container in the fridge.

Notes

Egg-free and vegan

Replace the egg with slices of tofu and tempeh and serve with rice or add in cashew nuts to form a complete protein. Choose coconut oil as your frying oil.

Soy-free

Choose the coconut or liquid aminos instead of the tamari.

Garlic-free

Replace the garlic with a tablespoon grated ginger.

Onion-free

Omit the spring onion. Replace with a finely diced small chilli if you like. 

Sesame-free

Omit the sesame seeds and replace the sesame oil with macadamia nut oil.

Coconut-free

Cook the veggies in butter or ghee.

Gluten-free

True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.

I hope you love this fabulous mid-week meal. Post your comments and questions below.