Mushroom Vegetable Recipe

Clean mushrooms with a damp cloth and slice thickly (about 1/4-inch). Trim broccoli into bite-sized florets. Peel and slice carrot into thin diagonal rounds or matchsticks. Core and thinly slice the red bell pepper. Slice the onion thinly. Trim snap peas if needed. Mince garlic and ginger and slice green onions (white and green parts kept separate if preferred).

In a small bowl, whisk together soy sauce, oyster sauce (if using), vegetable broth, rice vinegar, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. Stir until cornstarch is fully dissolved and set aside.

Heat the pan

Place a large skillet or wok over medium-high heat. Add neutral oil and let it get hot but not smoking (about 30–45 seconds).

Sear mushrooms

Add the sliced mushrooms in a single layer and let them cook undisturbed 2–3 minutes until the undersides are browned. Stir and cook another 1–2 minutes until just softened. Remove mushrooms to a bowl and set aside.

Aromatics & harder vegetables

Add another 1 tsp oil to the pan if it looks dry. Add sliced onion, carrot, and broccoli. Stir-fry 3–4 minutes until they begin to soften and broccoli turns bright green. Add a splash (1–2 tbs) of water or broth and cover briefly (30–45 seconds) if you want them more tender-crisp.

Add remaining vegetables

Uncover and add bell pepper and snap peas. Stir-fry 1–2 minutes until the pepper softens slightly but remains crisp-tender. Push vegetables to the side and add minced garlic and ginger to the hot spot for 10–15 seconds until fragrant (be careful not to burn).

Return mushrooms

Return the cooked mushrooms to the pan and toss everything together to combine and heat through, about 30–60 seconds.

Give the prepared sauce a quick stir (cornstarch may have settled) and pour it over the vegetables in the pan. Stir constantly as the sauce heats and thickens, 30–60 seconds. If sauce becomes too thick, add 1–2 tablespoons hot water or broth to loosen to desired consistency.

Taste and adjust seasoning: add a pinch of salt, more soy sauce for saltiness, or a dash more rice vinegar for brightness. Stir in sliced green onion whites and finish with green parts and sesame oil if desired.

Remove from heat. Sprinkle with toasted sesame seeds and cilantro or extra green onion if using.

Serve the mushroom vegetable stir-fry hot over steamed rice, fried rice, or noodles, or alongside grilled protein. Leftovers keep refrigerated up to 3 days and reheat quickly in a skillet.