This oyster mushroom stir fry uses a handful of ingredients and a simple peanut sauce to create a filling and delicious stir fry that will be ready in no time (just 20 minutes)! Oyster mushrooms provide an amazing meaty texture and are worth hunting down for this recipe. Plus, it’s vegan and gluten-free. Great with vegan egg fried rice.
🌟 Why this recipe works
- Simple and few ingredients – there’s nothing too complicated going on here and there are only 10 ingredients! Simply mix the sauce ingredients together and get stir frying.
- Quick – as with all good stir fries, this oyster mushroom stir fry is quick! Cooking over a high heat in a wok or large saucepan, while stirring or tossing, allows everything to cook quickly and evenly.
- The sauce is an old favourite – this peanut butter based stir fry sauce has been on our website for almost as long as the website has existed. It’s an old favourite so we incorporated it into this oyster mushroom and broccoli stir fry. Creamy peanut butter, salty tamari (or soy sauce) and a good savoury and umami hit from miso and nutritional yeast make a really simple and satisfying sauce. We love peanut butter in cooking, just check out our sweet potato satay curry.
📋 Ingredient Notes
- Oyster mushrooms – they’ve gained popularity in the UK over the last few years and for good reason! They’re meaty and have a delicate, mild-flavour that goes well in all kinds of dishes, especially in a stir fry with broccoli. Check out even more oyster mushroom recipes.
- Broccoli – we love broccoli and think it’s a great addition to this oyster mushroom stir fry. It has a great texture when stir fried for a few minutes, with a little bit of a crunch and a whole lot of goodness. Cut into small, even bite-sized pieces so it cooks quickly and evenly. Also great in this Thai vegetable stir fry.
- Tamari – a gluten-free alternative to soy sauce originating in Japan. It keeps this recipe gluten-free, but if that’s not a concern to you, soy sauce works just as well!
- White miso – white miso has a more delicate flavour and is a bit less salty than brown miso, but it still has a great level of ‘funk’. We like the balance it provides in this recipe and it’s a versatile ingredient for all kinds of recipes – it adds a twist to roasted Brussels sprouts or can be used as a substitute for shrimp paste in Thai curries, like this vegetable massaman curry.
Check out the recipe card at the bottom of this article for exact measurements to make this oyster mushroom vegan stir fry recipe.
🔪 Step-by-step Instructions
This is a step-by-step overview with photos for this oyster mushroom stir fry recipe. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.
1. Mix together all the sauce ingredients in a bowl or jug and set aside for later.
2. Put a wok over high heat and add a splash of oil (something with a high smoke point like sesame oil or groundnut oil). Add the oyster mushrooms to the wok and stir fry until golden and all of the liquid has evaporated. Keep stirring to ensure they cook evenly and don’t stick. This should take a few minutes.
3. Once the mushrooms are golden-brown and any moisture has evaporated from the wok, turn down to medium-high heat, add the garlic and chilli and stir fry for another 30 seconds.
4. Chuck the broccoli in and stir fry for 3-4 minutes until the broccoli is cooked to your liking. For best results, it should retain a crunch. Optionally throw in a tablespoon of sesame seeds and stir for 30 seconds.
5. Pour the stir fry sauce over and fry for another minute while stirring just to bring the sauce up to temperature and coat the mix.
6. Serve with noodles or rice and optionally add a drizzle of sesame oil, extra chilli flakes and tamari or soy.
👩🍳 Expert Tips
- Oyster mushrooms – prepare by tearing or cutting away from the core. They usually come attached to a central core or stalk and easily tear away from it to save chopping. If the oyster mushrooms are particularly large, slice down the middle to keep them bite-sized.
- Different sauces – you can switch out our peanut butter stir fry sauce for an alternative. The base of oyster mushrooms, garlic, chilli flakes and broccoli is a great starting point for any stir fry, so get creative! Try something like the sauce used in this vegan pad Thai.
- Rice or noodles – oyster mushroom stir fry goes great with rice or noodles, so serve with whatever your preference is. It can be served on top of rice, or cooked noodles can even be chucked into the wok at the end and mixed with the stir fry before serving.
- Sesame seeds & oil – take this recipe up a level by adding sesame seeds just before serving, then adding a little drizzle of toasted sesame oil over the finished dish. It adds an extra depth of flavour to an already delicious oyster mushroom and broccoli vegan stir fry.
There are lots of ways to fry oyster mushrooms, from pan frying to deep frying! This oyster mushroom stir fry recipe shows you how to stir fry them, which is really as simple as using a splash of oil in a wok or frying pan and frying over a high heat until golden-brown.
Stir fry oyster mushrooms on a high-heat with a splash of oil at the very beginning of a stir fry to give them a nice golden-brown colour and crispy edge. Once they have a nice colour and some of the moisture has cooked out, cook the rest of the oyster mushroom stir fry according to the instructions below.
Oyster mushrooms usually come attached to a central core or stalk. They actually tear away from this core very easily and don’t need cutting at all, unless you have particularly large oyster mushrooms and then they can be sliced in half down the middle.
We don’t recommend freezing this oyster mushroom broccoli stir fry – it is best eaten fresh. It will keep in the fridge for three days in an airtight container.
🍜 More recipes to try
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Oyster Mushroom Stir-Fry
For the sauce:
- 4 tablespoon peanut butter – smooth or crunchy
- 6 tablespoon water
- 3 tablespoon tamari
- 3 tablespoon nutritional yeast
- 2 teaspoon white miso
For the stir fry:
- 450 g oyster mushrooms – torn from the central stalk and sliced in half if large
- 3 cloves garlic – finely chopped
- 1 teaspoon chilli flakes
- 300 g broccoli
- 1 tablespoon sesame seeds – optional
- 1 drizzle sesame oil – optional
- rice or noodles
- Mix together all the sauce ingredients in a bowl or jug and set aside for later.4 tablespoon peanut butter, 6 tablespoon water, 3 tablespoon tamari, 3 tablespoon nutritional yeast, 2 teaspoon white miso
- Put a wok over high heat and add a splash of oil (something with a high smoke point like sesame oil or groundnut oil).
- Add the oyster mushrooms to the wok and stir fry until golden and all of the liquid has evaporated. Keep stirring to ensure they cook evenly and don’t stick. This should take a few minutes.3 cloves garlic, 1 teaspoon chilli flakes
- Once the mushrooms are golden-brown and any moisture has evaporated from the wok, turn down to medium-high heat, add the garlic and chilli and stir fry for another 30 seconds.450 g oyster mushrooms
- Chuck the broccoli in and stir fry for 3-4 minutes until the broccoli is cooked to your liking. For best results, it should retain a crunch.300 g broccoli
- Optionally throw in a tablespoon of sesame seeds and stir for 30 seconds.1 tablespoon sesame seeds
- Pour the stir fry sauce over and fry for another minute while stirring just to bring the sauce up to temperature and coat the mix.3 tablespoon tamari, 3 tablespoon nutritional yeast, 2 teaspoon white miso
- Serve with noodles or rice and optionally add a drizzle of sesame oil, extra chilli flakes and tamari or soy sauce.1 tablespoon sesame seeds, 1 drizzle sesame oil, rice or noodles
- Tamari is a gluten-free alternative to soy sauce, but soy sauce can easily be substituted.
- The nutritional yeast can be omitted if desired.
- Store in the fridge for up to 3 days in an airtight container.
- We don’t recommend freezing as the texture of mushrooms doesn’t keep well after freezing and reheating.
- Nutritional information does not include optional ingredients.