Asian Mushroom Stir Fry Recipe


Asian Mushroom Stir Fry

  • Prep Time: 18 minutes
  • Cook Time: 5 minutes
  • Total Time: 23 minutes
  • Yield: 6 1x
  • Category: Stir Fry


  • 6 cups water
  • 3 cups white rice
  • ¼ teaspoon salt
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon peanut oil
  • 1 teaspoon minced garlic
  • 4 cups South Mill Champs mixed shiitake and oyster mushrooms
  • 4 cloves garlic, sliced
  • 1 cup shredded carrots
  • 1 cup green snow peas
  • ½ cup green onions, coarsely chopped
  • ½ cup soy sauce


  • Bring 6 cups of water to a boil.
  • Add rice and salt and cover.
  • Simmer for 18 minutes and remove from heat.
  • While rice is cooking, toast sesame seeds in dry skillet for 3–5 minutes or until seeds are lightly browned. Set seeds aside.
  • Bring skillet to medium high heat and add peanut oil. When the oil shimmers, add garlic and cook 15 seconds.
  • Add mushrooms, carrots, peas, and green onions and stir constantly, cooking for 2–4 minutes until vegetables are crisp-tender.
  • Remove mushrooms and vegetables from the pan.
  • Add soy sauce to center of pan and cook until bubbly.
  • Return mushrooms and vegetables to the pan and cook 1 minute, stirring until vegetables are coated. Remove from heat.


Serve with cooked white rice, and top with toasted sesame seeds.

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