Mushroom Stir-Fry

Mediterrasian Stir-Fry With Shiitake, Oyster Mushrooms, Hot Peppers, And Soy Sauce

USING EVOO IN COOKING: Extra virgin olive oil is an excellent all-around cooking oil that can be used for baking, roasting, sautéing, pan-frying, or even incorporating into soups for a bit of extra smoothness. It has a high smoke point, it’s rich in heat-stable monounsaturated fats, and high levels of polyphenols and antioxidants.
10 min
20 min


  • Sauce
  • 3 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 2 tsp Greek honey
  • 1 tsp cornstarch
  • 1 tsp Sriracha or any hot sauce of your liking

Stir Fry:

  • 2 Tbsp extra virgin Greek olive oil
  • 1 medium onion finely chopped
  • 2 stalks celery cut into thin matchsticks about 2 inches long (julienned)
  • 2 carrots peeled and cut into thin matchsticks about 2 inches long (julienned)
  • 2 cloves garlic minced
  • 2 to 5 dried red chilies roughly chopped, or 1/4 to 1/2 teaspoon dried chili flakes
  • 1/2 pound shiitake mushrooms trimmed and roughly chopped
  • 1/2 pound oyster mushrooms trimmed
  • 6 spring onions chopped into 2-inch pieces
  • 1 tsp freshly grated ginger
  • Toasted sesame seeds for optional garnish
  • Steamed rice for serving, optional


  1. Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
  2. Heat olive oil in a large wok over high heat. Add onion, celery, carrots, chillies and garlic and stir for 3 to 4 minutes. Add shiitake mushrooms, oyster mushrooms, and green onions, stirring constantly for 10 minutes. Mix in ginger and spring onions, and stir-fry for 2 more minutes.
  3. Pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat, sprinkle with sesame seeds and serve immediately.

Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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