Stir-Fried Back Mushrooms with Ginger and Scallions
A quick and vibrant stir-fry featuring meaty back mushrooms with fresh ginger and scallions, perfect as a side or light vegetarian entrée. This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs back mushrooms (shiitake or cremini), fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, sliced back mushrooms (shiitake or cremini)
- 1 tbsp, finely julienned fresh ginger
- 4 stalks, sliced scallions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves, minced garlic cloves
- 1/4 tsp red chili flakes
- 1/2 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp finely julienned fresh ginger, stir-frying for 30 seconds until fragrant but not burnt.
- Step 2: Add 12 oz sliced back mushrooms and 1/2 tsp salt, tossing frequently for 4-5 minutes until mushrooms release moisture and begin to brown at the edges.
- Step 3: Stir in 2 tbsp soy sauce, 1 tbsp sesame oil, 4 sliced scallions, and 1/4 tsp red chili flakes. Cook for an additional 2 minutes until the mushrooms are well coated and scallions are tender but crisp.
- Step 4: Remove from heat and serve immediately as a savory, aromatic side dish or over steamed rice for a light meal.
Frequently asked questions
How long does Stir-Fried Back Mushrooms with Ginger and Scallions take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Back Mushrooms with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger from drying out.
Can I substitute ingredients in Stir-Fried Back Mushrooms with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Back Mushrooms with Ginger and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Back Mushrooms with Ginger and Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
