I’m excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
It’s summer and let’s face it- we’re busier than ever! We all need healthy meals in a hurry and this colorful and flavorful stir-fry is perfect for the whole family. It’s loaded with veggies and the flavor is out of this world. If y’all have tried my Asian Chicken Portabella Wraps, you’ll recognize the slightly sweet gingery sauce that make both recipes incredibly unique and delicious.
One of the barriers to making a stir-fry (IMO) is when ALL of the vegetables have to be chopped. I took that into consideration and made sure to select some that don’t require chopping in addition to a few that need some slicing and dicing. I also included Monterey Mushroom’s Umami Stir-Fry mix for ease, flavor and nutrition! The Umami Stir-Fry Mix is one of my favorite fresh mushroom packages to grab from H-E-B and it has a blend of shiitake, mushroom and baby bella mushrooms.
In addition to mushrooms being full of nutrition (hello Vitamin D, phosphorus, selenium and more!), they’re also full of unique flavors. In case you’re not familiar, the umami flavor is very savory and meaty. The mushrooms in this Umami Stir-Fry mix have really unique flavor profiles! The shiitake mushrooms tend to have a rich smoky flavor, while oyster mushrooms are more delicate and have a hint of mild pepper to them. Baby bellas are one of my personal favorites and have an earthy flavor. If you’re a fan of baby bellas be sure to check out these Maple Balsamic Sauteed Mushrooms!
Over the years I’ve had a few people share with me that they aren’t huge mushroom fans and a few years before that I honestly wasn’t the hugest mushroom fan myself! I didn’t realize how many varieties of mushrooms that are available and how each one has a slightly different flavor and texture. My favorite way will always be blending finely diced mushrooms into burgers, meatballs, etc., but this stir-fry is quickly climbing to the top of my favorites list as well.
KISS Rainbow Stir Fry
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1/2 red onion, cut into think strips
- 1 1/2 cups matchstick carrots
- 1 yellow pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 6 oz. snow peas
- 2 6 oz. packages of Monterey Mushrooms Umami Stir Fry
- 2 Tbsp sesame oil
- 4 Tbsp coconut aminos
- 2 1/2 Tbsp maple syrup
- 1 1/2 tsp Chinese Five Spice
- 1 Tbsp minced ginger or ginger paste
- 1 clove minced garlic
- Chives, chopped
- Prepared rice of choice
- Heat skilled on the stovetop to medium heat.
- Add 2 Tbsp avocado oil and 2 cloves minced garlic to skillet.
- Sauté garlic for 1 minute until fragrant.
- Add red onion, carrots, peppers and snow peas to skillet. Cook for 5 minutes.
- Add mushrooms to skillet and continue cooking for 5 more minutes.
- While veggies are cooking, prepare the sauce by combining and whisking together sesame oil, coconut aminos, rice wine vinegar, maple syrup, Chinese five spice, ginger and garlic.
- Add sauce to stir-fry mixture and continue cooking for 2 minutes.
- Remove stir-fry from heat and serve over rice. Enjoy!
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