Sweet and Spicy Mushroom Stir Fry

OMG this is so good!  I mean WOW!  If you like mushrooms you have to try this.  It is super simple and so full of flavor.  I didn’t make any adjustments, okay I took out onions, but that is a given.

I can’t rave about this enough.  Print out the recipe and go try it.  And definitely make rice or noodles, because you are going to want to soak up all the sauce and not leave a drop on your plate.

Sweet and Spicy Mushroom Stir Fry

Like I said earlier, I did not change much and think this recipe is perfect as is.  The recipe is slightly adapted Simple Recipes.



  • 1/4 cup chicken or vegetable stock
  • 1 tablespoon honey
  • 1 teaspoon soy sauce


  • 1/2 cup chicken or vegetable stock
  • 3 tablespoons soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon shaoxing cooking wine or cooking sherry
  • 1 tablespoon corn starch


  • 4 garlic cloves, sliced thinly
  • 1 tablespoon grated ginger
  • 2-5 dried red chiles roughly chopped or 1/4-1/2 teaspoon dried chili flakes
  • 3 tablespoons sesame, grapeseed, or other high smoke point oil, divided
  • 2 pounds mushrooms (oyster, crimini, button, shitake, enoki, whatever) roughly chopped or quartered (you want bite-sized pieces)
  • 1 1/2 cups of snow peas or snap peas, de-stringed
  • toasted sesame seeds (optional)


1. Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.

2. Place 1 tbsp of oil in a large skillet or wok over high heat. When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until the start to squeak and give up their water (you’ll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl.

3. Reduce the heat to medium and add the remaining 2 tbsp of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and toss for about 30 more seconds.

4. Increase heat to high. Add the sauce and allow the mixture to come to boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 seconds. Take off the heat. Serve over rice and garnish with sesame seeds if desired.

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