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These Crispy Mushroom Stir-Fry Bowls are perfection! So much flavor, the best homemade vegan stir-fry sauce and plenty of veggies to fill you up | ThisSavoryVegan.com #veganstirfry #vegandinnerideas #mushroomstirfry
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5 from 4 votes

Crispy Mushroom Stir-Fry Bowls

These Crispy Mushroom Stir-Fry Bowls are perfection! So much flavor, the best homemade vegan stir fry sauce and plenty of veggies to fill you up!
Course Main Course
Cuisine asian
Keyword asian, dinner, mushrooms, quick dinner, rice, rice bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 585kcal

Ingredients

FOR THE SAUCE

  • 2 tablespoon dark soy sauce
  • 2 tablespoon low sodium soy sauce
  • 2 tablespoon vegan oyster sauce or sub hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon agave or maple syrup

FOR THE MUSHROOMS

  • 6 oz shiitake mushrooms thinly sliced
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoon cornstarch plus more if needed
  • neutral oil for frying

FOR THE BOWLS

  • 1 tablespoon sesame oil
  • 2 shallots sliced
  • 4 cloves garlic diced
  • 2 small red bell peppers or 1 large, diced
  • 1 serrano pepper diced, optional
  • 2 cups cooked rice
  • green onion, lime wedges for serving

Instructions

  • Combine the sauce ingredients in a bowl, stir and set aside.
  • Add the mushrooms to a bowl and drizzle with soy sauce. Add the cornstarch and toss to coat evenly. Add more cornstarch as needed so that all of the pieces are lightly coated. Heat some oil in a pan over medium heat. Add the mushrooms and spread into an even layer. Let the mushrooms sit undisturbed until browned on the bottom (approx. 3-5 minutes). Flip* and allow the other side to brown. Remove from the pan.
  • Place the empty pan back on the stove over medium heat. Add the sesame oil, shallots, garlic, bell peppers and serrano peppers. Cook, stirring frequently, until the veggies become slightly tender (approx. 3-5 minutes). Add the sauce to the pan** and allow it to get bubbly. Add the mushrooms back to the pan and toss to coat.
  • Remove from the heat and serve over rice with green onion and lime wedges.

Video

Notes

*The mushrooms will probably stick together when you flip them because of the cornstarch. Don't worry about it - you can gently break them apart when you add them back to the pan with the sauce.
**It will look like you have a lot of extra sauce. The reason for this is so the rice can absorb the sauce when serving. If you don't plan to serve this with rice, I would reserve 2 tablespoon of sauce before adding it to the pan. 

Nutrition

Calories: 585kcal | Carbohydrates: 86g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 2400mg | Potassium: 679mg | Fiber: 6g | Sugar: 19g | Iron: 2mg