Beech Mush Stir Fry

Deliciously textured stir fry featuring beech mushrooms which have a tendency to get nice and crunchy.


9/26/20231 min read

20-Minute White Beech & Vegetable Stir Fry


1lb fresh white beech mushrooms

1 bundle asparagus

2 cups sweet peas, (1 package frozen)

1 small onion

2 handfuls bok choy

2 cloves garlic

1/4 cup thinly sliced ginger (Pickled ginger adds a nice flair)

1 TBSP teriyaki sauce

1 TSP oyster sauce

1 TBSP grapeseed oil

1 TBSP sesame oil

Optional toppings & Add-ins:

Fresh scallions

Sesame seeds

Water chestnuts


  1. Warm a large wok or frying pan over medium-high heat with grapeseed and sesame oils.

  2. Slice or pull apart the beech mushrooms into individual stems and add them to the pan with the onion, sliced. Cook until the onions become translucent.

  3. Slice the asparagus and bok choy into bite sized pieces and mince the garlic. Thinly slice or mince ginger and add to the pan. Pour hot water over the peas, to take the chill out, drain, and add to the pan.

  4. Add teriyaki and oyster sauces and mix well.

  5. Turn heat to medium and simmer until ingredients are evenly coated with slightly thickened sauce.