Edamame and mushrooms stir-fry (‘毛豆炒杏鲍菇’, máodòu chǎo xìng bào gū) is a delicious and easy-to-make meal that I love to make for my lunch or dinner. This 20-minute recipe is made with fresh frozen edamame beans, King Oyster mushrooms, and then tossed in a simple soy sauce mixture.
Stir-fry is one of my favorite cooking methods to turn vegetables into a flavorful meal. I have lost count as to how many variations of stir-fries that I’ve made at home since the combinations are endless. So, let’s make one of them today with the easy steps below.
How to make Edamame and Mushrooms Stir-Fry
First, sauté the crumbled tofu until golden, then continue to cook the chopped King Oyster mushrooms until fragrant.
Push the two ingredients aside, add a little more oil and sauté the ginger slices until they form a nice brown layer on the side. Add the chili, garlic, and continue to cook for about 30 seconds. I added some toasted sesame oil for more flavor but this step is optional.
Add the sauce, sugar, edamame beans and give it a quick toss until all ingredients are incorporated. Finally, swirl in cornstarch slurry and toss, then serve warm with your favorite grain or with lettuce cups.
Edamame and Mushrooms Stir-Fry Key ingredients
- Spices – I love to add ginger in the mix along with garlic. For anyone who can’t have alliums, ginger is definitely the go-to ingredients for many stir-fries dishes.
- Protein – Tofu is one of my favorite ingredients to use but other alternatives include vegan ham.
- Sauce – In this recipe, I used a mixture of soy sauce with a touch of sugar to create a savory sauce. For more of an umami flavor, you can try my Vegan Stir-Fry sauce which is very similar to vegan oyster sauce.
- Cornstarch slurry – You will find that I love to add a tad bit of this towards the end of my cooking to bind the sauce together plus, it will create a shiny look which gives the dish a more appealing look.
This Edamame and Mushrooms Stir-Fry is
- Easy and Quick-to-make
- Flavorful
- Full of crunchy texture from the edamame beans
- Healthy
- Gluten-free
- Super Delicious
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Edamame and Mushrooms Stir-Fry
Ingredients
- 1 cup [250g] frozen edamame beans thawed
- 10 oz King Oyster mushrooms cleaned and diced
- 2 oz firm tofu mashed
- 4 slices ginger
- 1 red jalapenõ chopped
- 3 cloves garlic finely minced
- 2 tablespoons gluten-free soy sauce/soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- cornstarch slurry mix 1 tablespoon of cornstarch in ¼ cup of water
- oil for cooking
- salt and pepper to taste
Instructions
- Remove King Oyster mushrooms from its package and wipe them clean with a damp paper towel. Then, dice into tiny cubes and set aside.
- Heat a non-stick pan with 2 teaspoons oil, stir-fry mashed tofu over low-medium until dry and golden brown, then push tofu to the side of the pan.
- Add another drizzle of oil and sauté mushrooms until aromatic and fully cooked through. Look for a nice brown edge and when mushrooms start to release its aroma. Push mushrooms to the side of the pan.
- Add more oil and sauté ginger until fragrant, then add in the chopped chili, garlic and continue to cook for about 30 seconds.
- Bring the mixture together and cook for another 30 seconds.
- Swirl in a drizzle of toasted sesame oil then add the soy sauce, sugar, and stir to combine.
- Add the edamame beans and give it a quick toss. Taste test and season if needed.
- Finally, add in the cornstarch slurry and combine all the ingredients together. Turn off the heat and serve warm.
Video
Notes
- I used frozen edamame beans in pods that I thawed first. Then, I removed the beans from the pods. Alternatively, you can use frozen edamame beans that are available at major grocery stores.
- If King Oyster mushrooms are not available, please substitute with shiitake or Bella mushrooms.
- For more of an umami sauce, try my umami vegan stir-fry sauce which is similar to vegan oyster sauce.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Your recipes look and sound absolutely heavenly. Being a Malaysian, I miss all the local food here in the US. Nothing like whipping up all these dishes at home. Healthy, colorful & delicious. Yum! Gonna try out all your recipes. Thank you for sharing
Warmly
Meena
I’m really excited to try this. I’m still a meat eater, but want to start eating more plant based. As I get older I find myself craving veggies and tofu over meat. I prefer Asian food, so I’m so happy I found your blog thanks to Instagram! 🤍
yay! Thanks so much, Rachel. I’m so glad you are planning to incorporate more veggies into your diet. I hope you get to try some recipes soon. best of luck, WoonHeng
It was so yummy and easy to put together too. Made it so many times 😊
Hello Meena, thanks so so much for sharing your feedback. Really grateful. 🙂 Best, WoonHeng
Just finished making this recipe. I ended up doubling it and used a whole block of tofu (14oz). Great combination of flavors! Thank you. This will now be on our regular repertoire.
Miriam
Yay! Thanks so much Miriam. I am so happy you liked it and will be one of your regulars now. 🙂 Thanks so much! Best, WoonHeng
Made this with quinoa and a side salad! Came out soooo delicious! Perfect 🌶 kick!
Thank you so much Annie! I’m so so happy you loved it and your creation looks amazingly yum! Many thanks! Best, WoonHeng