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Spinach and Mushroom Stir-Fry

Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 oz baby spinach, rinsed and well-dried 285 g
  • 12 oz cremini or button mushrooms, sliced 1/4 in 340 g; 6 mm
  • 4 scallions , cut into 1-in pieces or 1/2 small red onion, thinly sliced 60 g; 2.5 cm
  • 4 cloves garlic , minced 16 g
  • 1 Tbsp fresh ginger, finely grated 10 g
  • 3 Tbsp low-sodium soy sauce 45 ml; use tamari or coconut aminos for GF
  • 1 Tbsp rice vinegar 15 ml
  • 1 Tbsp light brown sugar or honey 12 g
  • 1 tsp toasted sesame oil 5 ml
  • 1/4 tsp crushed red pepper flakes optional
  • 1/4 cup vegetable broth or water 60 ml
  • 1 tsp cornstarch 3 g
  • 1 Tbsp cold water 15 ml
  • 1 1/2 Tbsp avocado or neutral oil 22 ml
  • 1 tsp toasted sesame seeds G
  • Extra scallion greens, thinly sliced G
  • Lime wedges G
  • Steamed rice or rice noodles, for serving
  • Mushrooms: swap in shiitake, oyster, or portobello.
  • Aromatics: use shallot for onion; garlic scapes in spring.
  • Greens: baby chard or tender kale if spinach is scarce.

Instructions
 

  • Mix the sauce: In a small bowl, whisk soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes (if using), and broth.
  • Make the slurry: In another small bowl, stir cornstarch with cold water until smooth. Keep both bowls by the stove.
  • Pat greens dry: Spinach should be very dry so the stir-fry sears, not steams.
  • Sear mushrooms (2–3 min): Heat oil in a large skillet or wok over medium-high until shimmering. Add mushrooms in an even layer; cook undisturbed 90 seconds, then stir and cook 1–2 minutes more until golden at the edges.
  • Aromatics (30–45 sec): Add garlic, ginger, and scallions; stir constantly until fragrant. ️
  • Sauce & thicken (45–60 sec): Pour in the sauce; when bubbling, stir in the slurry. Cook, stirring, until glossy and slightly thick.
  • Wilt spinach (60–90 sec): Add spinach in 2–3 handfuls, tossing until just wilted and bright.
  • Taste & serve: Adjust salt/acid (a dash more soy or vinegar). Plate over rice or noodles. Sprinkle sesame seeds and scallion greens; add a squeeze of lime if you like.