top of page

Sweet & Sticky Teriyaki Mushroom Stir Fry

Until recently announcing you didn't eat meat was met with the same level of suspicion usually reserved exclusively for Jehovah's Witnesses and members of the Flat Earth Society.

That's all changed now. Plant-based cooking has gone mainstream and even committed carnivores frequently go meat-free, with many adopting an aptly named 'flexitarian' lifestyle.

Dishes like this overwhelmingly delicious Sweet & Sticky Teriyaki Mushroom Stir Fry make it easy to understand the appeal.

Mushrooms are widely known to be the vegetarian's alternative to meat, offering fill-you-up substance and bite, whilst taking on flavors with greater ease than almost any other vegetable.

This stunning stir fry perfectly showcases their versatility, is prepared in mere minutes using easy to find ingredients and fills you up without filling you out. It's my new, all-time favorite way to prepare a quick meat-free meal and, once you've tried it, you'll be the same.


  • 2 punnets mushrooms

  • 1/4 cup cornflour (corn starch)

  • Canola oil to fry

  • Cooked basmati or brown rice to serve (see notes)

  • Choped spring onion for garnish

  • Toasted sesame seeds for garnish


  • 1 tbsp sesame or other oil

  • 2 tsp crushed garlic

  • 1 tbsp grated fresh ginger

  • 2 tbsp soft brown sugar

  • 2 tbsp rice wine vinegar (see notes)

  • 1/4 cup soy sauce

  • 1 tsp mixed with 3 tbsp water

  • 1/2-1 tsp sriracha sauce or a pinch of chili flakes


  1. Slice the mushrooms, rinse in water and drain well. Toss damp mushroom slices in cornflour to coat completely.

  2. Heat oil in a large pan or wok and fry mushrooms for 4-6 minutes until cooked, brown and slightly crispy. Remove mushrooms form pan and set aside.

  3. Heat the sesame oil in the same pan, add garlic and ginger and cook for about a minute or until nice and fragrant. Stir in brown sugar and continur to heat until sugar has mostly dissolved.

  4. Add soy sauce, vinegar, cornflour and sriracha. Stir to combine and cook until slightly thickened.

  5. Return mushrooms to pan and toss to coat.

  6. Spoon mushrooms over rice and garnish with spring onions and toasted sesame seeds.

Serves 4.

Cook's Notes:

Rice wine vinegar can be replaced by apple cider vinegar or white wine vinegar with a splash of water. Lemon juice could also be used in a pinch, but will have a different flavor.

I make basmati rice in the microwave by placing 2 cups of white basmati rice in a bowl, adding 4 cups of slated boiling water and microwaving covered on high for 14 minutes.

These incredibly tasty mushrooms can also be served on egg noodles. Steamed beans or broccoli can also be added.

Cooks Notes:

This is delicious served on it's own and is much like a traditional Israeli salad with a Texan twist. However you can make it more substantial with the additi

Single Post: Blog_Single_Post_Widget
bottom of page