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    Home » Recipes » Asian-Inspired

    Teriyaki Mushrooms with Snow Peas

    Aug 12, 2022 by Kaitlin

    An easy Teriyaki Mushrooms recipe with snow peas that's tossed in a homemade oil-free teriyaki sauce! You can use your own favorite mushrooms like cremini, shiitake, white button, portobello, etc. (Vegan, gluten-free, oil-free.)

    Close-up view of saucy mushrooms and snow peas on a white plate with spoon

    Grab your favorite mushrooms and let’s toss them with a delicious homemade teriyaki sauce!

    Crisp snow peas add great snappy crunch to this easy side dish.

    It's both quick and easy to prepare.

    Plus it's a tasty side dish all by itself or served over fluffy brown rice.

    Raw shiitake, white button, and cremini mushrooms with snow peas on a white table

    Ingredients for Teriyaki Mushrooms

    For this recipe you will toss together in a large skillet:

    • Fresh mushrooms: We will use one pound mushrooms for this recipe. You can use all of one variety or a medley. Try your favorite blend of shiitake mushrooms, cremini, white button, portobello, king oyster mushrooms, etc.
    • Fresh snow peas: These are so delicious in Asian-style dishes and beyond. Tender snow peas have a slight sweetness and delightfully fresh, crisp texture. (However if you can't find snow peas, you could try substituting sugar snap peas instead.)
    • Green onions: These are also known as scallions. I really enjoy the mild onion flavor they bring to this dish.
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. (Be sure to use low sodium if desired.) You could also use coconut aminos.
    • Pure maple syrup: This adds a touch of natural sweetness to the sauce. If you don't have maple syrup, you can also substitute brown sugar or your own favorite sweetener.
    • Vegetable broth: Or you can simply use water if desired.
    • Rice vinegar: I use organic unseasoned vinegar. (Be aware that seasoned rice vinegar contains added sugar and salt.)
    • Fresh garlic cloves
    • Fresh ginger
    • Cornstarch: Or substitute another thickener of choice such as arrowroot or tapioca starch.
    Teriyaki sauce being poured over mushrooms and snow peas in a large skillet

    Customizing

    Vegetables: Add other veggies as you see fit or depending on what's in season. Try sugar snap peas, red bell pepper, zucchini, yellow summer squash, onion, asparagus, baby bok choy, cabbage, mung bean sprouts, water chestnuts, etc.

    Make it spicy: This recipe is mild as written, but feel free to spice it up if you prefer. Sprinkle red pepper flakes to taste, black pepper, or add a drizzle of sriracha before serving.

    Sauce flavors: Customize the sauce however you wish, or adjust the garlic and ginger amounts. Some other flavors you can stir into the mixture include mirin, pineapple juice, orange juice, or sesame seeds.

    Toasted sesame oil: I prepare this recipe oil-free, but you easily could add a teaspoon of toasted sesame oil if desired. Either whisk it into the sauce, or add it to the pan before sautéing the mushrooms.

    Note: This dish is extra-saucy as written, so reduce the sauce amount if desired. We think the extra sauce works great especially when paired with rice, quinoa, or other dishes!

    A large skillet of mushrooms and peas cooking in sauce

    Serving

    Serve this side dish with your favorite Asian-inspired dishes (or anything else that sounds good). A few ideas include:

    • Fried rice
    • Easy Baked Tofu or Asian-Style Garlic Tofu
    • Hoisin Peanut Noodles
    • Vegetable Lo Mein
    • Ramen bowls

    Tip: These teriyaki mushrooms are great in a rice bowl! Simply assemble your bowl with the saucy mushrooms, cooked brown rice (or quinoa, fried rice, etc.), and a protein of choice like marinated baked tofu, edamame, or tempeh.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep well for about 3 days. Simply reheat in the microwave when ready to enjoy.

    White plate of vegan teriyaki mushrooms and snow peas with sesame seeds

    For more inspiration also browse all vegan mushroom recipes or Asian-inspired recipes.

    Close-up view of saucy mushrooms and snow peas on a white plate with spoon

    Teriyaki Mushrooms with Snow Peas

    These deliciously saucy teriyaki mushrooms are tender & satisfying with big flavor. It's an easy side dish served alone or with cooked rice, quinoa, etc.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan
    Servings: 5 side servings

    Ingredients

    • 1 lb. fresh mushrooms (I use shiitake, cremini, white button)
    • 6 oz. snow peas
    • 3 green onions
    • Optional: sesame seeds for garnish, rice for serving

    For the teriyaki sauce:

    • 1/3 cup vegetable broth or water
    • 1/4 cup tamari (or soy sauce)
    • 3 Tbsp. pure maple syrup
    • 2 tsp. rice vinegar
    • 1-2 cloves garlic, minced
    • 2 tsp. ginger, freshly grated (I peel my ginger)
    • 1 Tbsp. cornstarch (or arrowroot, tapioca starch, etc.*)

    Instructions

    • Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
    • Prepare mushrooms + peas: Wash or wipe mushrooms clean. Cut mushrooms into roughly the same size. Trim ends from peas and remove any tough strings. Slice green onions.
    • Cook: In a large non-stick skillet over medium-high heat, add mushrooms. (I use 1-2 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Cook mushrooms for about 3 minutes. Then add snow peas and green onions. Stir and sauté for another 3-4 minutes until veggies are crisp-tender.
    • Add the sauce: Give the teriyaki sauce another stir and carefully pour into skillet. Stir well to combine, and let simmer for 2-3 minutes or until sauce is thickened.
    • Serve: Garnish with optional sesame seeds and serve warm.

    Notes

    *Thickener: To substitute tapioca starch for cornstarch, use 2 Tbsp. tapioca starch for every 1 Tbsp. cornstarch.
    Mushrooms: You can use all of one variety or a medley. Try it with shiitake mushrooms, cremini, white button, king oyster, portobello, etc.
    Sauce amount: This dish is extra-saucy as written, so reduce the sauce amount if desired. (You can also make the sauce up to a day ahead of time and store in a sealed container in the fridge until ready to use.)
    Serving: Great served with brown rice, quinoa, fried rice, noodle dishes, rice bowls, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Teriyaki Mushrooms with Snow Peas
    Amount per Serving
    Calories
    84
    % Daily Value*
    Fat
     
    0.4
    g
    1
    %
    Saturated Fat
     
    0.1
    g
    1
    %
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    0.01
    g
    Potassium
     
    434
    mg
    12
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    442
    IU
    9
    %
    Vitamin C
     
    24
    mg
    29
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this teriyaki mushrooms with snow peas recipe, also check out:

    • Easy Peanut Sauce
    • Teriyaki Noodles with Vegetables

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Asian-Inspired Recipes

    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce
    • Teriyaki Broccoli and Carrots

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Cindy S.

      August 15, 2022 at 7:59 am

      5 stars
      Made this to go with our tofu fried rice for dinner last night. Quite delicious!! The teriyaki sauce was great mixed up in the rice.

      Reply
      • Kaitlin

        August 15, 2022 at 11:09 am

        Wonderful to hear. What a nice pairing! Thanks for sharing your kind feedback.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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