This vegan mushroom and ginger stir fry is packed full of umami flavours as well as the gentle heat of ginger. It’s also ready in less than 15 minutes!
Mushroom works so beautifully in stir fries. It’s hearty and holds loads of flavour, so you can use it as a base for almost anything.
I’ve made a simple stir fry sauce here which goes with almost any vegetables or meats you might want – it’s hugely versatile so feel free to get creative once you’ve made this a couple of times!
The Ingredients
- The stir fry sauce – this sauce is made from dark soy sauce, light soy sauce, rice wine and rice wine vinegar, mixed with a little cornflour to gently thicken it. The sauce is seriously savoury and seriously tasty.
- The mushrooms – I used both chestnut mushrooms and woodland mushrooms here. You can use a selection of any mushrooms you like, but I recommend using a couple of different types to give the dish some variety. I like to use a cheaper mushroom (chestnut mushrooms) alongside a more expensive one (woodland mushrooms) to help balance the costs.
- Garlic and ginger – this recipe uses a lot of ginger – hence the name! I love the heat that comes from ginger, it is so warming and comforting. You could add a little chilli if you prefer a spicier stir fry.
- Noodles – I used straight to wok medium noodles, and soaked them in boiling water for 1 minute before adding to the wok. I find with straight to wok noodles that they can take a long time to separate if you don’t briefly soak them beforehand.
More delicious stir fry recipes:
- Hoisin Duck Stir Fry
- Kung Pao Stir Fry Beef With Noodles
- Miso Soup with Noodles and Stir-Fried Veg
- Vegetarian Pad Thai
- Easy Pork Dan Dan Noodles
- Easy Chicken Chow Mein
- Vegetable Chow Mein
- Super Easy Pad Thai
- Asparagus and Tofu Vegan Pad Thai
Vegan Mushroom and Ginger Stir Fry
A zingy mushroom and ginger stir fry with a soy and rice wine sauce and noodles.
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Ingredients
For the sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornflour
For the stir fry
- 2 tablespoons vegetable oil
- 4 garlic cloves peeled and diced
- 50 grams ginger peeled and diced
- 600 grams mixed mushrooms roughly sliced
- 600 grams cooked noodles
Instructions
- In a small bowl, whisk together the sauce ingredients until combined.
- Heat the oil in a wok over a high heat. Add the garlic and ginger and stir fry for one minute.
- Add the mushrooms and continue to stir fry for 3-4 minutes until the mushrooms begin to colour.
- Add the noodles and sauce. Stir fry for 2-3 more minutes, until the sauce has coated everything and the noodles are mixed in with the rest of the ingredients.
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