Description
Black Pepper Mushroom is the answer when you're craving something bold, savory, and deeply satisfying for school or work lunch break—without reaching for meat or dairy. This vegan stir-fry is everything you want to replenish your energy for the day: quick to make, rich in umami, and fiery in all the right ways.
Ingredients
Units
Scale
Main ingredients
- 400g mushrooms (I use a mix of shiitake, king oyster, and shimeji mushrooms)
- 3 shallots (or 1 onion)
- 2 spring onions
Sauce ingredients:
- 2 tbsp of soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp minced chilli
- 1 tsp black peppep
Instructions
- Prep the ingredients: Start by cleaning and slicing the mushrooms, then thinly slice the shallots (or oninon). Next, chop the spring onions and separate the white and green parts.
- Make the sauce: In a small bowl, mix together the soy sauce, vegan oyster sauce, rice vinegar, sugar, minced chili and black pepper.
- Sauté the aromatics:
Heat a bit of oil in a pan over medium heat. Then add the sliced shallots and the white part of the spring onions. Cook until soft and fragrant—about 2-3 minutes. - Cook the mushrooms:
Add the mushrooms to the pan. Stir-fry for 5–7 minutes, or until they’re golden and tender. After that let them sit undisturbed for a minute or two between stirs to get that beautiful caramelization. - Add the sauce:
Pour in the sauce and toss well to coat. Let it simmer for another 2–3 minutes until the sauce thickens slightly and clings to the mushrooms. - Finish it off:
Turn off the heat and toss in the green part of the spring onions.
Notes
It's always a good choice to server it hot over steamed rice and leafy greens whether you're preparing a lunch box or serving at home.
- Prep Time: 15
- Cook Time: 15
- Category: lunch box
- Method: stir-fry
- Cuisine: Vietnamese