Made with only a handful of ingredients, this baby king oyster mushroom and snap peas stir fry is a simple but flavorful side dish perfect for any occasion! Super easy to throw together, you’ll want to make this veggie side dish with every meal!
Shout out to my lovely husband for this delicious mushroom and snap peas stir fry recipe. One of the things he does to make mealtime easier is take charge of side dishes, ensuring we always have veggies on the table. This was one of his latest go-tos that he whipped up while staring at the pantry, and it was definitely a hit. I ate it all and have been requesting it on repeat!
Why You’ll Love This Recipe
- It’s very easy to make! It’s such a straightforward recipe, and the hardest part about the recipe is prepping the mushrooms. I like to crosshatch the mushrooms as it gives more surface area to crisp up and hold onto the sauce.
- It uses pantry staples. My husband uses the same combination of sauces for stir fries and it never fails! We always have oyster sauce, soy sauce, and chicken bouillon powder in the pantry, so he can make this with an assortment of vegetables, not just mushrooms and snap peas!
- It keeps well in the fridge and reheats well! We like to make extra so we can enjoy it throughout the week or pack it for lunch at work.
Ingredients You’ll Need
baby king oyster mushrooms — these are a young, smaller version of the king oyster mushroom. They have thick stems and a delightfully meaty and firm texture. You can use regular king oyster mushrooms as well. I love the umami flavor, and it pairs wonderfully with the stir-fry sauce.
oil — you can use any oil for cooking the mushrooms and snap peas. I’ve made this with olive oil, avocado oil, and also sesame oil!
snap peas — I love the crunch and sweetness from the snap peas, but you can also use snow peas!
garlic — the more garlic, the better, in my opinion!
oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters or fishy! I have a post sharing what oyster sauce is if you’re curious.
soy sauce — I recommend using a low or light sodium soy sauce.
chicken bouillon powder — this is a powdered concentrated form of chicken stock that’s salty and adds a savory flavor. Start with one teaspoon, as you don’t want to overwhelm the stir-fry.
How to Make This Baby King Oyster Mushroom and Snap Peas Stir Fry
- To prep the baby king mushrooms, cut the bottom of the mushroom (the parts that are rough or has dirt) then slice them into 2 to 3 pieces, lengthwise.
- Then, using the tip of your knife, make some cross-hatch slices on one side of the mushrooms.
- Heat one tablespoon of olive oil over medium heat in a large skillet and add the mushroom slices, cross-hatch cut side down in a single layer. Leave the mushrooms untouched for 3 to 4 minutes or until golden and then flip over to repeat on the other side. Set aside and repeat with the rest of the mushrooms if you could not fit them all in the pan at once.
- Add the remaining olive oil to the skillet, along with the snap peas. Saute for 2 minutes and then add the garlic and saute for another minute.
- Add the mushrooms back to the skillet and then add the oyster sauce, soy sauce, and chicken bouillon powder.
- Stir fry until everything is combined and well-coated, then serve immediately.
Recipe Tips and Notes
- This makes for the perfect side dish as it pairs well with a variety of main dishes such as ginger honey ground pork, beef and onions, sweet and sour pork, and beef chow fun. But you can also serve this as is with some jasmine rice if you’re looking for a meatless meal. The texture of the oyster mushroom is quite meaty and it makes for a great meatless meal!
- A small paring knife is great for making the cross-hatch cuts to the mushrooms.
- Make sure you don’t cut through the mushrooms, however, it’s not a big deal if you do. Cross-hatching the mushrooms increases the surface area for better browning, and there are more nooks to crisp up as the extra cuts help excessive moisture to cook out. It also gives more surface area for the sauce to cling to, making the mushrooms more flavorful.
- Don’t skip removing the stems and strings from the snap peas. It may seem like a lot of effort, but it improves the texture. I personally do not enjoy biting into a stringy snap pea.
- If you do not have snap peas, snow peas are a great option. Baby corn, sliced bell pepper, and sliced onions are also great additions to this dish!
Storage Tips
- Meal prep: once cooled, store the mushrooms and snap peas in an airtight container for up to 4 days in the fridge.
- Reheat: I usually quickly reheat this in the microwave but you can always add it back into a skillet and toss until warmed through.
Baby King Oyster Mushroom and Snap Peas Stir Fry Recipe
Ingredients
- 400 grams baby king oyster mushrooms
- 2 tablespoons olive oil, divided
- 200 grams snap peas, stem ends and strings removed
- 1 tablespoon minced garlic
- 1½ tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 to 1½ teaspoon chicken bouillon powder
Instructions
- To prep the baby king mushrooms, remove any of the bottom that is rough/hard/has dirt. Slice them 2 to 3 lengthwise (3 if they’re thick).
- Then using the tip of your knife, make some cross-hatch slices on one side of the mushrooms.
- Heat one tablespoon of olive oil over medium heat in a large skillet and add the mushroom slices, cross-hatch cut side down in a single layer. Leave the mushrooms untouched for 3 to 4 minutes or until golden and then flip over to repeat on the other side. Set aside and repeat with the rest of the mushrooms if you could not fit them all in the pan at once.
- Add the rest of the olive oil to the skillet and the snap peas. Saute 2 minutes and then add the garlic and saute for another minute.
- Add the mushrooms back to the skillet and then add the oyster sauce, soy sauce, and chicken bouillon powder.
- Stir fry until everything is coated and serve.
Nutrition Per Serving
More Easy Side Dishes To Try
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