Vegan Mushroom Stir Fry Recipe

Mushroom stir-fry

Name: Mushroom stir-fry
Total time: 25 min
Yield: Serves 4
Ingredients: 4 tsp groundnut oil; 250g portobello mushrooms cut into 1cm-thick slices; 1 carrot thinly sliced at an angle; 1 stick celery thinly sliced at an angle; a thumb-sized piece ginger shredded; 2 spring onions cut into 3cm pieces; 170g pack exotic mushroom mix (we used Ocado gold exotic mushroom mix); 2 pak choi quartered lengthways; to serve toasted sesame seeds; 2 x 250g pouches steamed brown and white basmati rice; 1 tbsp cornflour; 1 tbsp soy sauce; 2 tbsp rice vinegar; 1½ tbsp gochujang (see notes below); 1 clove garlic crushed

Published: February 6, 2019 at 4:01 PM

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Serves 4

Easy

Total time: 25 mins

A star rating of 4 out of 5.1 ratingRate

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

Vegan

Vegetarian

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Try this mushroom stir-fry, then check out our tofu stir-fry, yaki udon, vegan stir-fry, broccoli stir-fry and more stir-fry recipes.

Ingredients

Nutrition

4 tsp groundnut oil
250g portobello mushrooms

cut into 1cm-thick slices
1 carrot

thinly sliced at an angle
1 stick celery

thinly sliced at an angle
a thumb-sized piece ginger

shredded
2 spring onions

cut into 3cm pieces
170g pack exotic mushroom mix (we used Ocado gold exotic mushroom mix)
2 pak choi

quartered lengthways
to serve toasted sesame seeds
2 x 250g pouches steamed brown and white basmati rice

SAUCE

1 tbsp cornflour
1 tbsp soy sauce
2 tbsp rice vinegar
1½ tbsp gochujang

(see notes below)
1 clove garlic

crushed

Nutrition: per serving

kcal357

low
fat15g
saturates3g
carbs44.3g
sugars7.3g
fibre5.1g
protein8.6g
salt1.6g

Method

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.

Discover more of our best low calorie vegan recipes

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