The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gourmet mushroom stir-fry
Oyster mushrooms have a delicate, earthy flavour, which complements this stir-fryʼs rich, aromatic oyster, chilli, ginger and garlic sauce perfectly. Sizzled with crunchy baby corn, sugar snaps, spring onions, yellow pepper and pak choi, itʼs surely a strong contender for favourite new fakeaway?
SWK: Source of fibre
Plants 7
SWK: Source of protein
Serving size
Ingredients
- 2 tsp ground coriander
- 140g basmati rice
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 3 spring onion
- 1 pepper
- 1 pak choi
- 80g baby corn
- 80g sugar snap peas
- 200g oyster mushrooms
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
Nutritional Information
Calories: 350
Protein: 13g
Carbs: 74g
Fat: 2.0g
Ingredients
- 280g basmati rice
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 spring onion
- 1 pepper
- 1 pak choi
- 160g baby corn
- 200g sugar snap peas
- 400g oyster mushrooms
- 2 tsp ground coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 331
Protein: 13g
Carbs: 70g
Fat: 1.8g
Gourmet mushroom stir-fry
Oyster mushrooms have a delicate, earthy flavour, which complements this stir-fryʼs rich, aromatic oyster, chilli, ginger and garlic sauce perfectly. Sizzled with crunchy baby corn, sugar snaps, spring onions, yellow pepper and pak choi, itʼs surely a strong contender for favourite new fakeaway?
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Celery, Soya, Wheat
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Prep your veg
- Meanwhile, slice the spring onions into 2cm pieces, then deseed and thinly slice the pepper.
- Trim the pak choi and cut into bite-size pieces. Halve the baby corn and sugar snaps lengthways. Halve the mushrooms, and thinly slice the chilli (deseed for less heat).
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Tip in the spring onions, pepper and mushrooms and cook for 4-5 mins.
- Add the baby corn and sugar snaps and cook for 3 mins.
Wake up those flavours
- Stir the chilli (to taste) and ginger & garlic paste into the pan and cook for 2 mins.
- Tip in the pak choi, sprinkle in the ground coriander, tamari and oyster sauce and pour in 100ml water (150ml for 4 portions). Crumble in half the stock cube (use all the stock for 4 portions), stir well and cook for 3-4 mins until the sauce coats the veg.
Plate up
- To serve, spoon the mushroom stir-fry onto the rice.