Mixed mushrooms and ginger stir-fry

October 1, 2012 (Last Updated: January 11, 2019)
Mixed mushrooms and ginger stir-fry recipe

Mixed mushrooms and ginger stir-fry is wonderfully flavourful and also a healthy dinner! The sauce gives a kick to the earthy mushrooms, which are delicious with slightly spicy ginger. A great and wholesome dinner or lunch. 

Mixed mushrooms and ginger stir-fry

Serves: 2
Cooking Time: 25 mins


  • 10ml (2 tsp) peanut oil
  • ½ red pepper, seeded and sliced
  • 1 carrot, peeled and julienned
  • 100g (½ cup) broccoli florets
  • 200g white button mushrooms, sliced
  • 2 spring onions, trimmed and sliced
  • 1 garlic clove, crushed
  • 2,5ml (½ tsp) fresh ginger, finely chopped
  • 150ml vegetable stock
  • 15ml (1 tbsp) rice wine vinegar
  • 15ml (1 tbsp) rice wine
  • 10ml (2 tsp) low-salt soy sauce
  • 10ml (2 tsp) tomato purée
  • 5ml (1 tsp) cornflour, blended to a paste with a little water
  • cooked egg noodles, to serve



Heat the oil in a large frying pan or wok. When hot, add the pepper, carrot and broccoli and stir-fry for 2 minutes.


Add the mushrooms, spring onions, garlic and ginger, and continue to stirfry over high heat until the vegetables are golden, about 3 – 4 minutes.


Mix together the stock, vinegar, wine, soy sauce, tomato purée and cornflour. Add to the mushroom mixture and bring to a boil. As soon as the sauce has boiled and thickened, remove from the heat and serve hot with the egg noodles.

Send this to a friend