20-Minute Mushroom Stir Fry
This five spice mushroom stir fry is a satisfying 20-minute meal that won't have you missing meat.
Servings: 2 people
Calories: 116kcal
Equipment
Ingredients
Stir Fry
- 4 oz shiitake mushrooms thinly sliced
- ¼ yellow onion thinly sliced
- 3 cloves garlic minced
- 1 red bell pepper small, thinly sliced
- 2 stalks green onions
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp five spice powder
Sauce
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp rice wine vinegar
- 1 tbsp Shaoxing wine
- 1 tbsp honey
- 1 tsp corn starch
- 3 tbsp water
Instructions
- Slice 4 oz of mushrooms, 1/4 of a yellow onion, 3 cloves of garlic, 1 small red bell pepper, and 2 stalks of green onions. Set aside.
- Combine 2 tbsp of soy sauce, 1 tbsp of vegan oyster sauce, 1 tbsp rice wine vinegar, 1 tbsp Shaoxing wine, and 1 tbsp honey in a small bowl. Mix and set aside.
- Heat 2 tsp of oil over medium high heat. Add the yellow onion and cook for 30 seconds until it starts to soften.
- Next, add the shiitake mushrooms, garlic, red bell pepper, 1/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of five spice powder to the pan. Mix and cook for 1-2 minutes until all ingredients are cooked through.
- Add the sauce from step 2 to the pan and mix.
- Mix 1 tsp of cornstarch and 3 tbsp of water and add to the pan with the green onions. Stir until the sauce thickens (1-2 minutes).
- Remove from the heat and serve over a bed of white rice. Enjoy!
Video
Notes
Store in an airtight container for up to 3 days in the fridge.
Nutrition
Serving: 0.5cup | Calories: 116kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1555mg | Potassium: 430mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1986IU | Vitamin C: 81mg | Calcium: 38mg | Iron: 1mg