The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Asian-Inspired

Teriyaki Mushrooms with Snow Peas (Oil-Free!)

Aug 12, 2022 by Kaitlin · 6 Comments

Jump to Recipe

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. (Yum!)

These saucy mushrooms are combined with crisp snow peas that add refreshing, snappy crunch. It's a simple (but super tasty) side dish that's quick to prepare.

Plus you can serve it all by itself or spooned over fluffy brown rice to soak up even more of the flavorful sauce.

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

Ingredients for Teriyaki Mushrooms

For this recipe you'll toss together in a large skillet on the stove:

  • Fresh mushrooms: You'll need one pound mushrooms for this recipe. You can use all of one variety or a combination. 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. I enjoy the extra sauce especially when paired with rice, quinoa, or other dishes.

A large skillet of mushrooms and peas cooking in sauce

Serving

Pair these teriyaki mushrooms with your favorite Asian-inspired meals (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
  • Rice bowls: Assemble a nourishing bowl with these saucy mushrooms, your favorite grain, and protein of choice. I like cooked brown rice (or quinoa or fried rice), and marinated baked tofu, edamame, or tempeh.

Storing

Store leftovers in an airtight container in the refrigerator. I 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 (Oil-Free!)

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 4 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes 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
  • 3 Tbsp. pure maple syrup
  • 2 tsp. rice vinegar
  • 1-2 cloves garlic, minced
  • 2 tsp. ginger, freshly grated
  • 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 combination. 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 (Oil-Free!)
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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

If you're 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, Twitter, or Facebook for more updates and inspiration.

More Vegan Asian-Inspired Recipes

  • Tofu Salad with Savory Dressing (Easy!)
  • Asian chopped salad cover photo
    Asian Chopped Salad with Sesame Dressing
  • Asian sesame ginger dressing cover photo
    Asian Sesame Ginger Dressing
  • Hoisin peanut noodles cover photo
    Hoisin Peanut Noodles (15 Minute!)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Mollie says

    August 23, 2024 at 2:14 pm

    I made this earlier this week, as a side dish to teriyaki salmon. I added some bean sprouts that I had in the fridge. Delicious! Took the leftovers (with the leftover salmon mixed in) for lunch the next day. Still delicious!

    Reply
    • Kaitlin says

      August 23, 2024 at 4:27 pm

      So glad you enjoyed it, Mollie! Such a great call adding bean sprouts to the dish - love those. Thanks so much for coming back to share!

      Reply
  2. jennifer j says

    March 18, 2024 at 4:37 pm

    5 stars
    So good!! I used chicken broth, brown sugar, and asparagus instead of pea pods. My family loved this dish served with Glass mung bean noodles. Thank you for sharing!

    Reply
    • Kaitlin says

      March 20, 2024 at 11:04 am

      Hi Jennifer! Aww, so great to hear your family enjoyed it. What an awesome idea serving it with glass noodles - yum! Thanks a lot for sharing your kind and helpful feedback!

      Reply
  3. Cindy S. says

    August 15, 2022 at 7:59 am

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

    Reply
    • Kaitlin says

      August 15, 2022 at 11:09 am

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

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required