Mark Bittman’s Mushroom Stir-Fry

Yield: 4 servings
Calories: 178
Theme: Vegetarian
Rating:  This recipe has not been rated

Mushrooms are a great addition to any vegetable stir-fry. This version from food journalist and author Mark Bittman has up to 6 grams of fiber and 9 grams of protein per serving. Pair it with whole grains or brown rice for a satisfying meal.


  • 2 oz dried mushrooms, preferably shiitakes
  • 2 cups chopped broccoli florets and stems (in bite-size pieces)
  • 3 tbsp neutral oil, like peanut or vegetable oil
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • 1 large onion, halved and sliced
  • 1 lb fresh mushrooms (button, cremini, shiitake — a variety is nice), sliced
  • 2 carrots, peeled and roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 tsp cornstarch (optional)
  • 2 tbsp soy sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 tsp crushed red chili flakes (optional)
  • 1/2 cup chopped scallions


1. Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. Dried shiitake are much tougher than other varieties and should be soaked in boiled water. When they are tender, remove the mushrooms from the liquid with a slotted spoon, reserving the liquid and discarding the stems; slice or chop if the pieces are large.


2. Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.


3. Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onion and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh and soaked dried mushrooms, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli after about 6 minutes of cooking.


4. If you’re using the cornstarch, dissolve it in the soy sauce; stir into the pan and sprinkle with salt and pepper. Add the crushed red chili flakes if you’re using them, and pour in 3/4-cup of the mushroom-soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions.

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