Mushroom Stir-Fry



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We love this delicious alternative to a chicken or beef stir-fry! Change up the type of mushroom you use for different flavor profiles! We like to prep this earlier in the day so we can just throw it into the wok when we're ready for dinner. 



  • 2 Tbsp rice wine vinegar
  • 3 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil 
  • 2 tsp honey
  • 1 tsp cornstarch
  • 1 tsp Sriracha or similar sauce


  • 6 green onions
  • 2 Tbsp of peanut oil 
  • 2 stalks of celery
  • 1 medium onion, cut into small wedges
  • ¾ lb shiitake mushrooms, trimmed and cut into 1/4" slices
  • ¼ lb beech mushrooms, trimmed
  • ¼ lb enoki mushrooms, trimmed
  • 2 cloves garlic, minced
  • 1 tsp ginger, freshly grated


  1. Heat peanut oil in an XD Wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 - 4 minutes. Add shiitake mushrooms, beech mushrooms and white parts from green onions, stirring constantly for 3 - 4 minutes. Mix in all other dry ingredients.
  2. Mix together rice wine vinegar, sesame oil, cornstarch, Sriracha, soy sauce and honey. 
  3. Cut green onions into 2" pieces, keeping white and green parts separated.
  4. Move the vegetables over to one side of the wok, re-stir your sauce then pour into the wok. Stir in the vegetables and cook until the sauce gets thicker. Remove from heat and serve! 
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