one green planet
one green planet

This easy mushroom stir-fry is loaded with bold, savory flavor. Since the sauce is made from scratch, you don't have to worry about the sodium or hidden preservatives found in most store-bought sauces. Pair these flavorful veggies with noodles or rice.

Easy Mushroom Stir-Fry [Vegan, Gluten-Free]



Cooking Time



  • 2 tablespoons sesame oil
  • A pinch of red pepper flakes
  • 1 large red, orange, or yellow bell pepper, sliced
  • 1 small green pepper, sliced
  • 1 stalk celery, sliced
  • 6 green onions, chopped and tops set aside for garnish
  • 16 ounces mushrooms, sliced
  • A cube of ginger, minced
  • 4-5 cloves garlic, minced

For the Sauce:

  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons red wine
  • 1 teaspoons rice wine vinegar
  • 1 teaspoons maple syrup or agave nectar
  • 2 teaspoons corn starch


  1. Whisk the sauce ingredients together in a small bowl and set aside.
  2. Put a wok or large sauté pan over medium heat and add the oil and red pepper flakes. When the pepper flakes begin to sizzle, add the peppers and celery and stir-fry for 1 minute. Add the onions and stir-fry 1 minute. Add the mushrooms, ginger, and garlic and stir-fry 2 minutes.
  3. Re-stir the sauce to make sure the cornstarch is dissolved and add it to the pan. Stir fry a minute or two. Top with chopped green onion tops and serve.


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