This Teriyaki Mushrooms with Snow Peas recipe is a vibrant, flavorful dish that’s perfect for those seeking a healthy, oil-free option. With tender mushrooms and crisp snow peas coated in a homemade teriyaki sauce, this dish is a satisfying, plant-based delight. The combination of fresh ginger, garlic, and a hint of sweetness from maple syrup makes this a great dish for anyone looking to enjoy a nutritious meal without sacrificing flavor. Serve it over rice for a wholesome, balanced meal!
Ingredients:
For the Stir-Fry:
- 1 lb. fresh mushrooms (shiitake, cremini, or white button work well)
- 6 oz. snow peas
- 3 green onions, sliced
- Optional: sesame seeds for garnish, rice for serving
For the Teriyaki Sauce:
- 1/3 cup vegetable broth or water
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup
- 2 tsp. rice vinegar
- 1-2 cloves garlic, minced
- 2 tsp. freshly grated ginger
- 1 Tbsp. cornstarch (or arrowroot, tapioca starch)
Instructions:
- Prepare the Mushrooms and Snow Peas: Clean and slice the mushrooms if they are large, leaving smaller ones whole. Trim the ends of the snow peas and set both ingredients aside.
- Make the Teriyaki Sauce: In a small bowl, whisk together the vegetable broth (or water), tamari, maple syrup, rice vinegar, minced garlic, and freshly grated ginger. In a separate small dish, dissolve the cornstarch in a tablespoon of water to create a slurry. Set both aside.
- Cook the Vegetables: Preheat a spacious frying pan or wok over medium-high heat until it’s hot. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until they begin to release their moisture and brown slightly.
- Add the Snow Peas: Add the snow peas to the skillet with the mushrooms and cook for an additional 2-3 minutes until the snow peas turn bright green but remain crisp.
- Add the Teriyaki Sauce: Pour the teriyaki sauce mixture over the mushrooms and snow peas. Stir to coat the vegetables evenly. Once the sauce starts to bubble, stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens and becomes glossy.
- Finish and Serve: Remove the stir-fry from heat. Top with chopped green onions and a dash of sesame seeds, if you like. Serve hot over rice for a complete, oil-free meal.
Conclusion:
This Teriyaki Mushrooms with Snow Peas dish offers a delicious combination of umami-packed mushrooms and crisp snow peas, all coated in a sweet and savory teriyaki sauce. With no added oil, it’s a heart-healthy, plant-based option that doesn’t compromise on taste. Perfect for a quick dinner or a light lunch, this recipe will quickly become a staple in your kitchen for its simplicity and satisfying flavors.
Teriyaki Mushrooms with Snow Peas (Oil-Free and Flavorful!)
Ingredients
For the Stir-Fry:
- 1 lb. fresh mushrooms shiitake, cremini, or white button work well
- 6 oz. snow peas
- 3 green onions sliced
- Optional: sesame seeds for garnish rice for serving
For the Teriyaki Sauce:
- 1/3 cup vegetable broth or water
- 1/4 cup tamari or soy sauce
- 3 Tbsp. pure maple syrup
- 2 tsp. rice vinegar
- 1-2 cloves garlic minced
- 2 tsp. freshly grated ginger
- 1 Tbsp. cornstarch or arrowroot, tapioca starch
Instructions
- Prepare the Mushrooms and Snow Peas: Clean and slice the mushrooms if they are large, leaving smaller ones whole. Trim the ends of the snow peas and set both ingredients aside.
- Make the Teriyaki Sauce: In a small bowl, whisk together the vegetable broth (or water), tamari, maple syrup, rice vinegar, minced garlic, and freshly grated ginger. In a separate small dish, dissolve the cornstarch in a tablespoon of water to create a slurry. Set both aside.
- Cook the Vegetables: Preheat a spacious frying pan or wok over medium-high heat until it’s hot. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until they begin to release their moisture and brown slightly.
- Add the Snow Peas: Add the snow peas to the skillet with the mushrooms and cook for an additional 2-3 minutes until the snow peas turn bright green but remain crisp.
- Add the Teriyaki Sauce: Pour the teriyaki sauce mixture over the mushrooms and snow peas. Stir to coat the vegetables evenly. Once the sauce starts to bubble, stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens and becomes glossy.
- Finish and Serve: Remove the stir-fry from heat. Top with chopped green onions and a dash of sesame seeds, if you like. Serve hot over rice for a complete, oil-free meal.