Green Bean Mushroom Stir-fry is ready in minutes and one pan. It’s the ultimate side dish with tender-crisp vegetables smothered in a sweet and savory sauce. Delicious with steamed rice or mashed potatoes!
If you’re looking for a side dish that’s easy to prep yet big on flavor, try this Asian-style green bean with mushrooms stir-fry! It’s simple enough to make for busy weeknights yet fancy enough for holiday celebrations.
It comes together in under 20 minutes, and with a short list of ingredients you probably have on hand. The tender-crisp vegetables smothered in a delicious sweet and savory sauce are heavenly with steamed rice!
This stir fry is a vegan version of the green bean chicken recipe we have on the blog. It’s a great-tasting and filling side dish, but you can easily bulk it up with your choice of protein if you like.
Diced chicken, beef sirloin, ground pork, shrimp, or crispy tofu cubes are just some of the delicious choices you can add to this stir-fry. Make sure to check out my tips on how to velvet meat, how to deep-fry tofu, and how to stir-fry below to get the best results!
Cooking tips
- Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
- Stir-frying is a speedy process; have all your ingredients prepped and ready to go before you start.
- Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
- Use a wide, heavy-bottomed pan or wok to allow food to cook quickly and evenly.
- To prevent sticking, preheat the pan before adding the oil and swirl to coat the bottom and sides of the pan.
- Stir-frying is done on high heat; use oils with high smoke points such as peanut or canola oil and make to stir the food constantly to prevent burning.
How to serve
Serve this delicious Green bean and mushroom stir-fry as a side dish for lunch or dinner. Pair it with steamed rice, chow mein, and Jalapeno chicken or salt and pepper pork chops for an Asian-inspired meal at home.
How to store leftovers
- Transfer to a container with a lid and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in the microwave at 1 to 2-minute intervals until completely warmed through.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 1 pound green beans, ends trimmed and cut into 2-inch lengths
- 1/2 pound cremini mushrooms, sliced thinly
- 1/2 red onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- sesame seeds
Instructions
- In a small bowl, combine soy sauce, water, and sesame oil. Add sugar, cornstarch, and pepper and stir until blended. Set aside.
- Over high heat, heat a wide, heavy-bottomed pan or wok. Add canola oil and swirl to coat bottom and sides of the pan. Heat until hot but not smoking.
- Add green beans and spread in a single layer on the bottom of the pan. Stir-fry for about 2 to 4 minutes or until half done.
- Add mushrooms, onions, and garlic. Cook, stirring regularly until vegetables are tender yet crisp.
- Stir sauce mixture to redistribute cornstarch and add to pan. Cook, stirring regularly until thickened.
- Transfer to serving plate and garnish with sesame seeds if desired. Serve hot.
Notes
- Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
- Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jonathan Bryans says
Delicious recipe…..being a diabetic…..I swapped the corn flour for oat flour….and it provided a thick velvety sauce over the vegetables…….vey nice indeed…..no white rice for me…..but a moderate portion of nutty basmati black rice did the job!! Thank you
Kathryn says
My husband loved it. I added chicken and red peppers, which were good.
Suz says
Tasty. This is a keeper.
Marthie says
I love your recipe. The hard part is your video/ad that takes over two-thirds of the screen without any x one able to remove it…. even after three tries of closing down and coming back. 🙁 Super annoying & frustrating.
Lalaine Manalo says
I’m sorry about the ads, but they’re kind of necessary for me to maintain the site. I will, however, go over their setup with my ad network and see if we can improve the user experience. Thanks for the feedback.
EMILY says
I love this recipe, thanks! On the nutrition facts, how much is a serving size?
Danica says
Super easy to make and simple recipe! However I did feel like it was lacking some salt. My recipe also did not thicken as well as I would’ve liked. Maybe add more salt and cornstarch? Good recipe though! 😊
Lalaine Manalo says
Yes, please feel free to adjust seasonings to taste 🙂
Wilma says
So much grateful! Yummy vega mixtures. Love it.
Lalaine says
I am glad you enjoyed it 🙂
Kathleen says
This sounds fantastic! I can’t wait to try it. Definitely going on the menu for our Christmas dinner side dish list. Love your blog and recipes!! <3
Lalaine says
Aww, thank you so much, Kathleen. Wishing you bountiful holiday celebrations!
ELAINE RIVERA says
Lalaine., EDo you have a cookbook for sale or to order?
Lalaine says
Hello Elaine,
Not yet but I am working on an e-cookbook right now and will hopefully have it ready soon!