Vegan Classic Mushroom Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Two kinds of mushrooms — meaty cremini and earthy shiitake — get seared hard and fast in a screaming-hot wok until deeply golden and browned at the edges, then tossed with garlic, fresh ginger, and scallions for a punch of aromatic flavor. The glossy, savory sauce clings to every piece and turns glassy-thick in just a minute or two, coating the mushrooms in that deep umami finish stir-fry lovers chase. A scatter of sesame seeds and reserved scallion greens on top adds crunch and color before it all lands over steamed white rice. It's fast, high-heat cooking that delivers restaurant-style texture at home, with tender-crisp bites in every forkful. This one’s a genuinely solid pick for a plant-based dinner rotation, no fuss required.

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
¼ tsp white pepper

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
8 oz cremini mushrooms, sliced ¼ inch thick
8 oz shiitake mushrooms, stems removed, caps sliced ¼ inch thick
3 cloves garlic, minced
1 tbsp fresh ginger, minced
4 scallions, white and light green parts sliced into 1-inch pieces, dark green tops thinly sliced and reserved for garnish

For serving

1 tsp toasted sesame seeds (optional)
steamed white rice, for serving

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until the cornstarch is fully dissolved with no lumps. Set aside.
2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact, about 2 minutes. Add 1 tbsp of the neutral oil and swirl to coat. Add the cremini and shiitake mushrooms in a single layer and cook undisturbed for 2 minutes, until the undersides are golden. Toss and continue cooking, stirring occasionally, for 2–3 minutes more, until the mushrooms are deeply browned and any released liquid has evaporated.

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