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Oyster mushroom stir fry on a plate with rice and broccoli.

Oyster Mushroom Stir-Fry

This oyster mushroom stir fry uses a handful of ingredients and a simple peanut sauce to create a filling and delicious stir fry that you’ll have ready in just 20 minutes! Oyster mushrooms are meaty and filling, plus this stir fry is gluten-free.
Course Dinner
Cuisine Asian Fusion
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 216kcal
Author Jess & Dan


For the sauce:

  • 4 tbsp peanut butter – smooth or crunchy
  • 6 tbsp water
  • 3 tbsp tamari
  • 3 tbsp nutritional yeast
  • 2 tsp 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 tsp chilli flakes
  • 300 g broccoli

To serve:

  • 1 tbsp 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 tbsp peanut butter, 6 tbsp water, 3 tbsp tamari, 3 tbsp nutritional yeast, 2 tsp 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 tsp 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 tbsp 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 tbsp tamari, 3 tbsp nutritional yeast, 2 tsp white miso
  • Serve with noodles or rice and optionally add a drizzle of sesame oil, extra chilli flakes and tamari or soy sauce.
    1 tbsp 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.


Calories: 216kcal | Carbohydrates: 26g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 238mg | Potassium: 1007mg | Fiber: 8g | Sugar: 9g | Vitamin A: 676IU | Vitamin C: 68mg | Calcium: 63mg | Iron: 3mg