Elevate your mushroom game with this flavorful garlic soy mushroom stir-fry. Tender oyster mushrooms are cooked with a fragrant paste of garlic, ginger, and yellow bean sauce, creating an umami-packed dish perfect over rice.
About the Recipe
If you’re a mushroom lover, this dish needs to be on your radar. Oyster mushrooms are the star, with their velvety texture and ability to soak up all those incredible flavours. The garlic and ginger add warmth, while the soy sauce brings signature salty-savory notes to the party.
Why You’ll Love This Recipe
Besides being a total flavour riot, this recipe is straightforward to whip up on a busy weeknight. You only need a handful of ingredients and about 20 minutes of hands-on time. It’s meat-free but still insanely satisfying. And let’s be real – who doesn’t love garlic and mushrooms together? That combo alone is enough to convert any sceptic.
Garlic Soy oyster Mushrooms
Cooking Tips
– Use fresh oyster mushrooms for the best texture. If using dried, rehydrate them first.
– Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches for maximum browning.
– Have all your ingredients prepped and ready to go. The cooking happens quickly.
Serving and Storing Suggestions
This dish serves 2-3 as a main or 4 as a side. I love piling it over steamed rice or noodles to soak up all that incredible sauce. Leftovers will keep refrigerated for 3-4 days. merely reheat in a skillet. Total prep time is about 25 minutes.
Similar Recipes
- Garlic Mushroom Fried Rice
- Vegan Mushroom Stroganoff
- Kung Pao Mushrooms
- Creamy Garlic Mushrooms
- Nutrient Benefits
- While humble in appearance, mushrooms are actually little nutrient powerhouses. They’re an excellent source of antioxidants like selenium and vitamin D. Plus, they provide protein, fiber, and an array of B vitamins. This garlic soy mushroom recipe is a delicious way to reap those benefits.
Nutrient Benefits
Oyster mushrooms are a great source of protein, fiber, antioxidants and B vitamins for us plant-based foodies. Garlic and ginger both have anti-inflammatory properties. So while this dish is seriously tasty, it’s also providing some bonus nutritional perks.
Garlic Soy Mushrooms
Ingredients
- 125 gms Oyster Mushrooms (stems removed, chopped)
- 1 tbsp Coriander Leaves (minced)
- 1/2 tbsp Ginger (minced + 1 one inch piece, sliced lengthwise)
- 2 cloves Garlic (peeled)
- 1 tbsp Yellow Bean Paste
- 2 tbsp Oil
- 2 Spring Onions (cut into lengths)
- 1 tbsp Water
- Sugar (a large pinch)
- White Pepper Powder (a pinch)
- Sea Salt (a pinch)
Instructions
- Combine the coriander leaves, minced ginger, garlic and yellow bean paste.
- Grind them together and keep aside.
- Heat 1/2 tblsp of oil in a pan over high flame till smoking.
- Stir-fry half of the mushrooms for 15 seconds and the edges are lightly browned.
- Remove and keep aside.
- Heat 1/2 tblsp of oil in the same pan and stir-fry the remaining mushrooms.
- Remove and keep aside with the other mushrooms.
- Heat 1 tblsp of oil in the same pan.
- Add the ground paste and cook for 15 to 20 seconds.
- Add the sliced ginger, spring onions and cook till onions turn light brown.
- Add stock, sugar and white pepper powder.
- Bring to a boil and then simmer till the sauce is thick.
- Add the mushrooms and stir well.
- Transfer to a serving plate.
- Serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I use other types of mushrooms?
Surely. While oyster mushrooms have a delightful texture, you can easily substitute cremini, white button, or even shiitake mushrooms if you prefer. Just adjust cooking times as needed based on their density.
Is this dish vegan-friendly?
Yes. This recipe is naturally vegan as written. Just be sure to check that your yellow bean sauce doesn’t contain any animal-derived ingredients.
How can I add more veggies?
Feel free to toss in some fresh or sauteed veggies like bell peppers, snow peas, baby corn, or broccoli florets. They’d be a lovely addition to this garlic soy mushroom stir-fry.
Can I make this ahead of time?
While best enjoyed fresh, you can make the mushroom mixture a day or two in advance. Store it covered in the fridge, then quickly reheat in a skillet or wok before serving.
What can I use instead of yellow bean paste?
If you can’t find yellow bean paste, you can substitute a tablespoon of miso paste, hoisin sauce, or even a teaspoon of soy sauce mixed with a bit of brown sugar and rice vinegar. The flavor won’t be quite the same, but it’ll still be delicious.
