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Vibrant Vegetable and Mushroom Stir-fry

  • Author: Mushrooms Canada
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x


Sautéed vegetables in a sweet and savoury sauce. Serve as a main course with a side of rice or atop lo mein noodles.


  • 1 tbsp oil
  • 1 package (227 g) sliced crimini mushrooms
  • 1 large red bell pepper, sliced
  • 1 small zucchini, quartered
  • 1 small red onion, sliced
  • 2 cups broccoli
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced
  • 1 cup baby corn
  • 1/2 cup chicken (or vegetable) broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 3 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • Optional Garnish: Chopped green onions, sesame seeds


  1. Heat oil in a large nonstick wok or skillet over medium-high heat. Add mushrooms, bell pepper, zucchini, onion, broccoli, peas, carrot and baby corn. Sauté 6-8 minutes until vegetables are almost tender.
  2. In a medium bowl, whisk together chicken broth, soy sauce, garlic, brown sugar, cornstarch, ginger and sesame oil.
  3. Pour over sauteed vegetables and cook until sauce has thickened; about 2-3 minutes. Garnish with green onions and sesame seeds, if desired.


  • To ensure the vegetables cook at the same rate, cut them into similar sized pieces.
  • Canned baby corn can be found in the international aisles of most grocery stores.


  • Calories: 113
  • Sugar: 10.9g
  • Fat: 3.4g
  • Saturated Fat: 0.3g
  • Carbohydrates: 18.6g
  • Fiber: 2.87g
  • Protein: 4.1g
  • Cholesterol: 0.4mg

Keywords: 30 Minute Meals, Meals for a Gathering, Dinner, Vegetarian, Family Meals, King Oyster Mushrooms

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