Taiwanese Mushroom Zucchini Rice Stir Fry! Each bite delivers a balanced harmony of umami, spice, and fresh vegetables, making this dinner both comforting and nourishing.

This Taiwanese Mushroom Zucchini Rice Stir Fry is a vibrant nod to Taiwanese cuisine, crafted as a wholesome Whole Food Plant Based delight. Fragrant Chinese Five Spice mingles with zesty ginger, garlicky aromatics, and a splash of tamari (soy sauce) to coat hearty mushrooms, tender zucchini, crisp snow pea pods, and bright green onions, all stirred into perfectly fluffy rice. Ideal for meal prep or a quick weeknight feast, this dish thrives on clean ingredients and bold flavors that resonate with lovers of plant-based cooking and Taiwanese-inspired cuisine alike.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you love the flavor of Chinese Five Spice, then this dish is just for you. We adore it and devoured this delicious rice stir-fry, savoring the warm, aromatic notes that linger after every bite. You gotta give this one a try—it’s endlessly adaptable, naturally plant-based, and perfect for cozy weeknights or impressive weekend meals.

Tips for Success:

• Flavor Profile: This Taiwanese Mushroom Zucchini Rice Stir Fry is a Whole Food Plant Based nod to the Taiwanese cuisine. Chinese Five Spice, ginger, garlic, and tamari (soy sauce) flavors coat hearty mushrooms, zucchini, snow pea pods, and green onions in this delicious rice stir fry.
• Mushrooms: We used Baby Bella mushrooms. Feel free to use your favorite mushrooms.
• Mushroom Liquid from Reduction: There is typically a lot of liquid that comes from sautéing the mushrooms; however, this is largely dependent on the mushrooms selected. Watch the pan closely to avoid the tamari from scorching. If needed, add an additional (or more) tablespoon of water.
• Mushroom Substitutions: Not a fan? Feel free to leave out the mushrooms and substitute with additional cup of zucchini or other veggies. Simply start the recipe at Step 2 minus the mushrooms.
• Chinese Five Spice: Chinese Five Spice Powder is typically made of cinnamon, star anise, anise seed, ginger, and cloves. Feel free to use your favorite Chinese Five Spice powder.
• Chinese Five Spice Flavor: This dish boasts Chinese Five Spice flavors, if you are not a fan of Chinese Five Spice, then consider skipping this recipe. We have found that most people either absolutely love it or hate it.
• Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this dish.  If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
• Zucchini: We used a 10.6 oz. zucchini (before removing the ends). This came out to slightly more than 2 cups of small-diced zucchini. We sliced the zucchini in half lengthwise, then in fourths, then finally into 8ths before dicing into ¼ inch slices. If using smaller zucchinis, slice into fourths lengthwise, then into ¼ inch slices.
• Other Veggie Add-Ins: Feel free to add in other veggies while reducing the amount of zucchini used.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator.  Store in a covered air-tight container.

This dish can be frozen.

Pantry Products:

• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth. 

Kitchen Equipment:

• Large skillet

If you try this flavorful stir fry, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Taiwanese Mushroom Zucchini Rice Stir Fry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 4 Servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: Asian Inspired
• Diet: Vegan

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Description

This Taiwanese Mushroom Zucchini Rice Stir Fry is a vibrant nod to Taiwanese cuisine, crafted as a wholesome Whole Food Plant Based delight.

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Ingredients

Scale 1x2x3x

Skillet Ingredients:

• 8 to 10 oz. Baby Bella mushrooms, sliced *
• 1 Tablespoon reduced-sodium tamari *
• 1 to 2 Tablespoons water 

Base Ingredients:

• 1 medium zucchini, (10 to 12 oz.), unpeeled, small dice *
• ½ to ¾ cup red bell pepper, small dice
• 1 cup snow pea pods, ends snipped, sliced on the diagonal
• 4 green onions, sliced 

Sauce Ingredients:

• 3 Tablespoons reduced-sodium tamari *
• 1 Tablespoon rice vinegar
• 2 Tablespoons pure maple syrup
• 2 teaspoons tahini
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ¼ cup low-sodium vegetable broth *
• ½ teaspoon Chinese Five Spice *
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pinch 1/8 teaspoon cayenne pepper
• 1 teaspoon cornstarch (or arrowroot powder)

Other Ingredients:

• 2 to 2 ½ cups cooked and refrigerated rice (of choice)

Optional Toppings:

• Toasted sesame seeds

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Instructions

1. Place all the Sauce Ingredients into a small bowl, whisk well, set aside.
2. Prepare all the veggies and mushrooms as the recipe comes together quickly, set aside.
3. Place all the Skillet Ingredients into a large skillet, sauté over medium-high heat until the mushrooms have reduced, about 7 to 9 minutes.
4. Then add the zucchini and bell peppers, sauté until they have reached the desired tenderness, approximately 3 to 5 minutes based upon your preference of tenderness, then add all the remaining Base Ingredients, stir for several minutes to thoroughly mix.
5. Once the veggies have reached the desired tenderness, then add the cooked and refrigerated rice, stir, then add the Sauce and stir well over medium heat-high until the sauce thickens. Serve and enjoy!

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Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Serving:  4

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