If you’re searching for a quick and easy plant-based dinner that not only tastes delicious but also packs a healthy punch, this is the recipe for you. This oyster mushroom and kale stir-fry is a nutrient powerhouse, offering a healthy dose of vitamins and minerals.
I’d be honest: I wasn’t always a fan of mushrooms—at least, not until I discovered oyster mushrooms.
These mushrooms are so tender, and when cooked well, they give off a juicy and meaty texture that makes you forget about meat.
Now I understand why the vegan community can’t stop raving about it
What’s in this Oyster Mushroom and Kale Stir-Fry?
Oyster Mushrooms: I highly recommend using oyster mushrooms and not substituting them for any other kind of mushroom. Their mild flavor and meaty texture complement the kale and other ingredients in this stir-fry.
Ensure you clean the mushrooms and shred them into thin pieces to absorb all the flavors in the dish.
Kale: Make sure you wash your kale thoroughly, remove the tough stems, and chop them into smaller, bite-sized pieces. This will ensure the kale cooks evenly and retains its vibrant color and nutrients.
Olive oil: For frying
Onions: I used one medium red onion and thinly sliced it.
Garlic: I suggest using fresh garlic and mincing it. It makes a huge difference in flavor.
Ginger: I also recommend using fresh ginger, peeling it, and mincing it.
Red bell pepper: Feel free to use green pepper or yellow peppers.
Coconut aminos: I prefer coconut aminos over soy sauce because of its lower sodium content. However, feel free to use soy sauce or Tamari.
Rice Vinegar: This helps to add a bit of acidity that complements the other flavors. However, you can substitute it with apple cider vinegar or lemon.
Sesame oil: Adds flavor to the sauce we will use for the stir fry. I highly recommend you do not skip it.
Maple Syrup: To give the sauce some sweetness. Substitute with honey or agave if that’s what you prefer.
Seasonings and Toppings: I seasoned it with salt and black pepper to taste and topped it with sesame seeds.
How To Make Oyster Mushrooms and Kale Stir-Fry
This recipe comes together in relatively 20 minutes. Follow these steps to ensure a great-tasting dish.
Step 1: Sauté the Aromatics
In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onion and sauté for about 2-3 minutes until it softens. Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
Step 2: Cook the Mushrooms and Vegetables
Add the sliced oyster mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and begin to brown. Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until it softens.
Step 3: Stir in the kale and season the mixture
Add the chopped kale to the skillet and stir well to combine. Cooke for 3-5 minutes until the kale is wilted and tender.
In a small bowl, combine coconut aminos, rice vinegar, sesame oil, and maple syrup. Pour the mixture into the skillet and stir well to coat everything evenly. Cook for another 2 minutes to allow the flavors to come together.
Step 4: Finish and Serve your oyster mushroom and kale
Season the stir-fry with salt and pepper to taste, and sprinkle some sesame seeds. Serve immediately over cooked rice.
Expert Tips for Enhanced Flavor
Add protein: For extra protein, add some tofu, chicken, fish, or black beans.
Adjust the seasonings: If you want more flavor, add some extra seasonings like paprika, red pepper flakes, and cumin, or increase the quantity of the sauce mixture. You can also add a dash of hot sauce for some heat.
Add more vegetables: This oyster mushroom and kale recipe uses only red bell pepper. However, you can experiment with other veggies. Feel free to add some broccoli, snap peas, or shredded carrots.
Storage Tips
To store your oyster mushroom and kale stir-fry, first, let it cool completely to prevent condensation and sogginess.
Then, transfer it to airtight containers to maintain freshness.
Store the containers in the refrigerator for up to 3-4 days.
Other Oyster Mushroom Recipes to Try
Oyster Mushroom and Kale Stir-Fry
Ingredients
- 1 lb oyster mushrooms - cleaned and sliced
- 1 bunch kale - washed, stems removed, and chopped
- 2 tbsp olive oil
- 1 onion - medium, thinly sliced
- 3 garlic cloves - minced
- 1 inch ginger - peeled and minced
- 1 red bell pepper - thinly sliced
- 2 tbsp coconut aminos - or soy sauce or tamari
- 1 tbsp rice vinegar - or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup - or honey
- 1 tsp sesame seeds - optional
- salt - to taste
- pepper - to taste
Instructions
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onion to the skillet and sauté for about 2-3 minutes until it starts to soften. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Add the sliced oyster mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and begin to brown.
- Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until it starts to soften.
- Add the chopped kale to the skillet, and stir well to combine. Cook for about 3-5 minutes until the kale is wilted and tender.
- Pour the coconut aminos, rice vinegar, sesame oil, and honey or maple syrup over the vegetables. Stir well to coat everything evenly. Cook for another 2 minutes to allow the flavors to meld together.
- Season the stir-fry with salt and pepper to taste. Sprinkle with sesame seeds if using. Serve immediately over cooked brown rice.
3 Responses
Easy, quick, and delicious. Thank you!
I added more of the sauce and eyeballed it. Still so yummy 😊. This was my first time trying out oyster mushroom btw
I’m glad you loved it Leslie