Spicy Garlic Mushroom Stir-Fry with Rice
A fragrant, medium-spiced vegetarian stir-fry starring garlic and mushrooms, served over fluffy rice. Satisfying and full of flavor.
Cuisine: Asian-inspired
Cooking time: 30 minutes
Serves: 4
Ingredients
- 10 large, minced Garlic cloves
- 16 ounces, sliced White or cremini mushrooms
- 1 medium, sliced Red bell pepper
- 4 stalks, chopped Green onions
- 4 cups Cooked white or brown rice
- 4 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Vegetable oil
- 2 teaspoons Cornstarch
- 1/4 cup Water
- 2 tablespoons, chopped Fresh cilantro (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1. Cook rice according to package instructions if not already prepared. Set aside and keep warm.
- 2. In a small bowl, mix soy sauce, sriracha, cornstarch, and water. Stir until smooth.
- 3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
- 4. Add mushrooms and bell pepper; stir-fry until mushrooms release moisture and start to brown, 5–7 minutes.
- 5. Add green onions, salt, and black pepper. Stir-fry 1 minute more.
- 6. Pour in sauce mixture. Cook, stirring, until thickened and glossy, about 2 minutes. Drizzle with sesame oil.
- 7. Serve mushroom stir-fry over rice. Garnish with cilantro if using.
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