This easy-to-make portabella mushroom and yam stir-fry recipe is a delicious and nutritious option for a quick lunch or dinner. Packed with vibrant vegetables and hearty yams, it’s a satisfying dish that can be enjoyed on its own or paired with rice or quinoa. Plus, it’s completely vegan, making it suitable for a plant-based diet.
About this Portabella mushroom and yam stir-fry recipe
- Customizable: This stir-fry is incredibly adaptable to your taste preferences and what you have on hand. Feel free to swap out vegetables based on seasonal availability or personal preference. Broccoli, snap peas, carrots, or even greens like spinach or kale would all be wonderful additions.
- Protein Boost: While this recipe is already hearty with the yams and mushrooms, you can easily add protein for an extra nutritional punch. Tofu, tempeh, or edamame would all be excellent choices. Simply stir-fry them alongside the vegetables or add them towards the end of cooking.
- Grain Options: While serving over rice or quinoa is a classic choice, you can also get creative with other grains or grain alternatives. Try serving over couscous, bulgur, or even cauliflower rice for a low-carb option.
Portabella mushroom and yam stir-fry recipe
Ingredients:
- 2 portabella mushrooms, cleaned and sliced
- 1 medium yam (sweet potato), peeled and diced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (optional)
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Green onion/cilantro for garnish
- Cooked rice or quinoa, for serving
Instructions:
- Prepare vegetables: Clean the portabella mushrooms and slice them. Peel and dice the yam (sweet potato). Slice the red bell pepper and onion. Mince the garlic and grate the ginger.
- Stir-fry: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the diced yam and stir-fry for 5-7 minutes, until it starts to soften.
- Add vegetables: Add the sliced portabella mushrooms, red bell pepper, and onion to the skillet. Stir-fry for another 5 minutes, until the vegetables are tender but still slightly crisp.
- Season: Add the minced garlic, grated ginger, soy sauce (or tamari), maple syrup (if using), chili flakes (if using), salt, and pepper to the skillet. Stir well to combine and coat the vegetables evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve: Remove the skillet from the heat. Serve the portabella mushroom and yam stir-fry hot over cooked rice or quinoa. Garnish with chopped green onions or cilantro, if desired.
Serving Suggestions:
- Garnishes: Get creative with toppings! Try sprinkling chopped peanuts, sesame seeds, or green onions on top for added texture and flavor.
- Sauce Variations: Experiment with different sauces to change up the flavor profile. Try a sweet and sour sauce, peanut sauce, or teriyaki sauce for a different twist.
- Meal Prep Friendly: Make a double batch and portion it out into containers for easy grab-and-go lunches throughout the week. Just reheat in the microwave or on the stove when ready to eat.
