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Mushroom Stir Fry with Peas and Carrots

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Chinese


Mushroom Stir Fry with Peas and Carrots is a simple stir fry of button mushrooms, straw mushrooms, fried tofu, and vegetables.


  • 200 g white button mushrooms, cut in half
  • 1 can 400 g straw mushrooms, drained and cut in half
  • 200 g fried tofu
  • 1 large carrots, sliced
  • 150 g sugar snap peas, trimmed
  • 3 stalks spring onions, sliced, green and white sections separated
  • 1 tsp minced ginger
  • 4 cloves garlic, minced
  • 1 cup chicken stock or vegetable stock (for vegetarian option)
  • 1 tbsp cornstarch (dissolved in 1/4 cup water)
  • fish sauce
  • freshly ground black pepper
  • oil


  1. Heat up a wok in a very high heat, add oil and sauté garlic, ginger, and white parts of spring onions.
  2. Add button and straw mushrooms then stir fry for 2 minutes.
  3. Add carrots then stir fry for 2 minutes.
  4. Add snap peas then stir fry for 1 minute.
  5. Add chicken stock, fried tofu and dissolved cornstarch, bring to a rapid boil.
  6. Once it boils fish sauce and freshly ground black pepper.
  7. Add the green parts of the spring onion, give it a good mix, turn the heat off then serve.