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Quick and Easy Veggie Stir Fry with Mushrooms

Simple Veggie Stir Fry with Mushrooms

  • Author: Nele Liivlaid
  • Total Time: 23 minutes
  • Yield: 2 Servings 1x


This easy veggie stir fry with mushrooms is a perfect quick fix for healthy lunch or dinner. You’ll need 15 minutes and a large skillet for my vegetable stir-fry recipe.


  • 2 big Portobello mushrooms (or about 170g, 6oz of other kinds)
  • 1 small red or yellow onion
  • 2 garlic cloves
  • ½ tsp. turmeric
  • 3 medium carrots
  • ½ of a smaller zucchini
  • 2 tbsps. coconut milk
  • Low-sodium tamari sauce and black pepper to taste


  1. Begin with coarsely grating the carrots and zucchini and chopping the mushrooms, onion and garlic.
  2. Then, heat a large skillet over medium-high heat. Next, sauté mushrooms, onion and garlic for a few minutes, stirring occasionally. Then, reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated. It’ll take 5 to 8 minutes more. Try to spread the mushrooms out in a single layer to maximize their contact with the hot pan. If you need to add water, do this tablespoon at a time as mushrooms absorb it very quickly.
  3. Next, add turmeric and coconut milk and give it a good stir. After that, it’s time to throw in grated carrots and zucchini. Stir-fry for a few more minutes until the veggies are thoroughly heated but still crunchy (al dente). Finish with Tamari or low-sodium soy sauce and black pepper.


One serving has 3.3 GL points.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Method: Sauté


  • Serving Size: ½ of the recipe
  • Calories: 91.5 kcal
  • Sodium: 29.5mg
  • Fat: 3.28g
  • Carbohydrates: 9.42g
  • Fiber: 5.41g
  • Protein: 3.35g

Keywords: veggie mushroom stir fry

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