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
- Full of crunchy texture from the edamame beans
- 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
- 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
- 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.
- 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.