Shitake Mushroom Stir Fry

Shitake Mushroom Stir Fry


Fresh Shitake Mushroom with Peppers, Onions & Tomato Rice

Janis Garcia
Shitake mushrooms make a simple, quick dinner that bursts flavor
Prep Time 10 mins
Cook Time 6 mins
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 139 kcal


  • fry pan or wok


  • 1 lb fresh shitake mushrooms stems removed
  • 4 cloves fresh garlic chopped
  • ½ onion sliced
  • 1 bell pepper seeded, sliced
  • 2 tbsp olive oil
  • 3 tbsp soy or tamari sauce
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 1 tsp oyster sauce
  • ½ fresh lime quartered


  • Rinse, pat dry & pull stems off of mushrooms. Leave small ones whole & cut large ones in half
  • Prep garlic, onion & bell peppers
  • Mix together sriracha, oyster and soy sauce in small bowl.
  • Heat olive & 1 tsp sesame oil n large fry pan and add chopped garlic. Cook till fragrant but not brown.
  • Add onions & bell peppers. Cook over medium-high heat 2 minutes.
  • Add mushrooms and cook 5 minutes, stirring occasionally. Add a pinch of kosher salt while cooking.
  • Pour in sauce and cook 3 more minutes till dark brown & sauce is glossy. Squeeze lime juice over top.
  • Serve over tomato rice



Serving: 1gCalories: 139kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 834mgPotassium: 475mgFiber: 4gSugar: 5gVitamin A: 936IUVitamin C: 42mgCalcium: 18mgIron: 1mg
Keyword bell peppers, shitake mushrooms
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