Mushroom Chinese stir-fry recipe

A variety of mushrooms and greens, dressed up with delicious spicy flavours and roasted cashews.

Written by Gemma Davis and Tracy Noelle
  • Serves: 4


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

    1. Cook the noodles according to the packet instructions. Drain.

    2. Meanwhile, heat the oil in a large wok, add the garlic, chilli and snake beans and stir-fry for 2 minutes.

    3. Add the Chinese broccoli and mushrooms and cook, tossing frequently for 5–7 minutes or until the mushrooms are tender and lightly browned.

    4. Add the tamari and Chinese five spice.

    5. Add the drained noodles to the wok and toss over the heat for another minute until combined. Sprinkle with the roasted cashews and fried shallots and serve.

Written by Gemma Davis and Tracy Noelle

Naturopath Gemma Davis and chef Tracy Noelle are the authors of The Compassionate Kitchen, a collection of 70 plant-based recipes.

Previous article

Mumma’s barley stew recipe

Next article

Mushroom and olive pizza with sundried tomato pesto recipe

Related articles

Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.


By clicking sign up I understand and agree to Medibank's privacy policy

Thanks for subscribing. You’re on the road to a better, healthier version of you!