Vegan Mushroom Stir Fry Recipe

Hot and sour mushroom stir fry

  • serves 4
  • Easy

Check out our vegan stir fry recipe with exotic mushrooms, crunchy carrots and pak choi. This easy stir fry is ready in less than 30 minutes and under 400 calories



  • groundnut oil 4 tsp
  • portobello mushrooms 250g, cut into 1cm-thick slices
  • carrot 1, thinly sliced at an angle
  • celery 1 stick, thinly sliced at an angle
  • ginger a thumb-sized piece, shredded
  • spring onions 2, cut into 3cm pieces
  • exotic mushroom mix (we used Ocado gold exotic mushroom mix) 170g pack
  • pak choi 2, quartered lengthways
  • toasted sesame seeds to serve
  • steamed brown and white basmati rice 2 x 250g pouches


  • cornflour 1 tbsp
  • soy sauce 1 tbsp
  • rice vinegar 2 tbsp
  • gochujang 1½ tbsp, (see notes below)
  • garlic 1 clove, crushed


  • Step 1

    Heat 2 tsp of the oil in a wok or large frying pan and until very hot. Tip in the portobello mushrooms and cook, tossing, for 3-4 minutes or until the mushrooms are caramelised. Tip out onto a plate. Add the remaining oil and cook the carrot and celery for 2-3 minutes or until charred at the edges. Add the ginger and cook for a few more minutes.

  • Step 2

    Mix the cornflour with the soy and rice vinegar to form a paste, then slowly add 350ml of water, before whisking in the gochujang and garlic.

  • Step 3

    Tip the sauce into the wok, along with the spring onions, exotic mushroom mix and pak choi, and return the portobellos back into the pan. Simmer for several minutes until the vegetables are cooked and the sauce has thickened. Scatter with sesame seeds, then serve with the rice.

Gochujang is a fiery fermented chilli paste from Korea and is available from large supermarkets.

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Nutritional Information

  • Kcals 357
  • Fat 15g
  • Saturates 3g
  • Carbs 44.3g
  • Sugars 7.3g
  • Fibre 5.1g
  • Protein 8.6g
  • Salt 1.6g