Stir-Fried Japanese Sweet Potato and Shiitake Mushrooms
A warm, savory stir-fry featuring tender Japanese sweet potatoes and earthy shiitake mushrooms, perfect for a quick vegetarian side or light meal. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs vegetable oil, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 300g, peeled and cut into 1/2-inch cubes Japanese sweet potato
- 150g, stems removed and sliced shiitake mushrooms
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp grated ginger
- 2 stalks, thinly sliced green onions
- 1 tsp, toasted sesame seeds
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the 300g cubed Japanese sweet potato and sauté for 8 minutes, stirring occasionally, until edges begin to soften and brown lightly.
- Step 2: Add 150g sliced shiitake mushrooms and 1 tsp grated ginger to the skillet. Stir-fry for 4 minutes until mushrooms are tender and fragrant.
- Step 3: Pour in 1 tbsp soy sauce and 1 tbsp mirin, stirring to coat the vegetables evenly. Cook for another 2 minutes until the sauce thickens slightly and glazes the sweet potatoes and mushrooms.
- Step 4: Season with salt to taste and sprinkle 2 sliced green onions and 1 tsp toasted sesame seeds on top. Serve warm.
Frequently asked questions
How long does Stir-Fried Japanese Sweet Potato and Shiitake Mushrooms take to make?
Total time is about 25 minutes (10 min prep + 15 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 Japanese Sweet Potato and Shiitake Mushrooms?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Japanese Sweet Potato and Shiitake Mushrooms?
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 Japanese Sweet Potato and Shiitake Mushrooms 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 Japanese Sweet Potato and Shiitake Mushrooms 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.
