Slimming World’s oriental mushroom stir-fry recipe

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  • Slimming World








20 min


10 min

The perfect dish for mushroom lovers, this oriental-style stir-fry is packed full of goodness and goes perfectly with rice or egg noodles


  • 500g mixed Oriental mushrooms (eg chestnut, enoki, king oyster, shiitake), wiped clean and sliced, if large
  • 1 shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2.5cm piece root ginger, peeled and finely chopped
  • 6 baby pak choi, roughly chopped
  • 1 tbsp rice wine vinegar
  • 2 tbsp dark soy sauce
  • 6 spring onions, sliced
  • Salt and freshly ground black pepper


  • Spray a large non-stick wok with low calorie cooking spray and place over a high heat.

  • When hot, add half of the mushrooms and stir-fry for 1-2 minutes, until turning golden and softened a little. Remove with a slotted spoon to a plate and set aside while you stir-fry the rest. Remove and add to the other mushrooms on the plate.

  • Wipe out the wok with kitchen paper and re-spray with low calorie cooking spray.

  • Add the shallot and stir-fry for 2 minutes. Add the garlic and ginger and cook for 30 seconds.

  • Add the pak choi and a splash of water and stir-fry for 2-3 minutes, until the stalks are beginning to soften.

  • Return the mushrooms to the pan, along with the vinegar, soy sauce and spring onions and stir-fry for 1 minute, until heated through.

  • Season to taste and serve immediately with some rice or egg noodles.

Top tip for making Slimming World’s oriental mushroom stir-fry

Add chicken to this stir-fry for extra protein

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(9 ratings)
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