Mongolian Mushroom Stir Fry

Mongolian Mushroom Stir Fry

This Mongolian mushroom stir fry has nothing to do with the cuisine of Mongolia, but it is coated in the eponymous sweet and salty sauce!

I used Agaricus bitorquis, or pavement mushrooms for this recipe, but you could just as easily use their cousin, the white button mushroom instead. 

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield4 servings


  • 1 head broccoli, cut into even bite-sized pieces
  • 1/4 cup (60ml) soy sauce
  • 3 tablespoons (36g) brown sugar
  • 1 tablespoon (7g) cornstarch
  • 2 tablespoons (30ml) water
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) vegetable oil or lard
  • 1lb (454g) pavement or white button mushrooms, sliced
  • 1 thumb ginger, peeled and minced
  • Lots of black pepper
  • Sesame seeds to garnish
  • Cooked white rice to serve



Fill a wok or deep skillet halfway with water and bring to a boil. 

Add the broccoli pieces and boil for 2 minutes. 

Transfer broccoli to a bowl of cold water to stop it from cooking. 

Discard the cooking water. 

Once the broccoli is cool, gently squeeze it dry and set it aside. 


In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, water, and garlic. 

Set aside. 


Add the oil or lard to the wok over high heat. 

Add the mushrooms and stir fry until brown, about 5 minutes or so. 

Add ginger and broccoli and stir fry for another 1 minute. 

Add lots of black pepper (I like mine a bit spicy so I go hard on the pepper) and stir fry for 1 more minute. 


Quickly give the sauce a last whisk and pour it into the wok, reducing the heat to medium high. 

Cook, stirring, until the sauce thickens and coats all of the vegetables. 


Sprinkle with sesame seeds and serve over white rice. I like to add some sriracha as well. Enjoy!

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