RECIPE: Mushroom and Vegetable Stir-Fry



Learn about Martha’s Vineyard Mycological, Chilmark’s own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food

This classic stir fry becomes a healthy weeknight dinner treat with protein-packed and medicinal MVM mushrooms. You can also add sautéed tofu or tempeh, if desired, or substitute other seasonal veggies like napa cabbage or baby bok choy. My game plan: I make the sauce and rice first, then stir fry the vegetables. Serves 2 to 3.

Stir Fry Sauce

1 clove garlic, minced

1 Tbsp. fresh ginger, peeled and minced on a microplane or ginger grater

3 Tbsp. soy sauce

½ cup water

2 tsp. cornstarch 

1 Tbsp. mirin or rice cooking wine

2 Tbsp. packed brown sugar

½ tsp. gochujang, sriracha, or hot sauce

1 Tbsp. dark sesame oil

  1. Put the minced garlic and grated ginger in a small bowl and set aside. In another small bowl, whisk together the soy sauce, water, cornstarch, mirin or rice cooking wine, brown sugar, and something spicy hot. Set aside. In a small or medium saucepan, heat the oil on low and add the garlic and ginger and sauté for less than a minute. Add the liquid ingredients and bring to a boil. Reduce the heat and mix occasionally until thickened, 4 to 5 minutes. If it’s too thick, simply add a bit more water. Set aside while you stir fry vegetables.

 Vegetables for The Stir Fry

1 Tbsp. sesame, coconut, or olive oil, or more if needed

½ head broccoli, about 4 cups, cut into small florets that will cook quickly 

1 red or yellow pepper, very thinly sliced

1 cup snap peas, strings removed and tough ends clipped

1 carrot, peeled and cut into matchsticks

2 cups (or more) fresh shiitake mushrooms, stems removed, sliced

  1. Heat your largest, thick skillet or wok on medium high heat. Add the oil, broccoli, pepper, snap peas, carrot and mushrooms, and using tongs, constantly move the veggies – stir fry – until the vegetables are crisp tender, 5 to 7 minutes. If the heat seems too high, reduce. Mix in the sauce and serve over rice.

NOTE: To Make Coconut Jasmine Rice: Combine 1 cup Jasmine rice with 2 cups water in a medium saucepan with two pinches of salt. Bring to a boil, reduce to low, cover and cook 10 to 12 minutes. Let sit 5 minutes. Mix in a little butter and coconut oil to taste using a fork to break up any clumps of rice.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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