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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
CourseSide Dish
CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan
Servings5 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)

Calories: 84 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.01 g | Potassium: 434 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 442 IU | Vitamin C: 24 mg | Calcium: 40 mg | Iron: 2 mg