Description
Rich, savory, and wholesome, this Oil Free Teriyaki Oyster Mushroom Stir Fry showcases “meaty” oyster mushrooms and nourishing veggies.
Ingredients
Scale
Skillet Ingredients:
- 8 to 12 oz. oyster mushrooms, cut into strips *
- 1 to 2 Tablespoons reduced-sodium tamari *
- 1 – [ 14.4 oz. bag ] frozen broccoli stir fry vegetables (thawed) *
- 2 Tablespoons water
Sauce Ingredients:
- ¼ cup reduced-sodium tamari (+/-) *
- ¼ cup pure maple syrup (+/-)
- 1 teaspoon mirin *
- 1 teaspoon rice vinegar
- ½ teaspoon molasses
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons cornstarch (or arrowroot powder)
Optional Toppings:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Place all the Sauce Ingredients in a bowl, whisk well to combine, set aside.
- Place the oyster mushroom strips in a large skillet with 1 to 2 tablespoons reduced-sodium tamari, mix well to evenly coat the mushrooms with the tamari. Sauté over medium-high heat until the mushrooms start to sweat and reduce. Continue to sauté until the mushrooms absorb the tamari and have reduced.
- Then add the thawed frozen stir-fry veggies into the large skillet (with the sautéed mushrooms) with a couple tablespoons of water, cover with a lid. Water sauté/steam until the veggies become tender-crisp or they have reached the desired tenderness.
- Once the veggies reach the desired tenderness and place the Sauce Mixture into skillet with the veggies and mushrooms, simmer until the sauce thickens. Simmer for several minutes.
- Serve with noodles or steamed rice with a sprinkle of green onions and toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: 4