Savory Wood Ear Mushroom Stir Fry: A Flavorful Vegan Delight 🥢🥕

Vegan Vegetable Dish with Wood Ear Mushrooms

When you are looking for a meal that is as nutritious as it is delicious, this Wood Ear Mushroom Stir Fry is a must-try!

This vibrant vegan dish combines the unique, crunchy texture of wood ear mushrooms with the sweetness of carrots and the freshness of bok choy.

It is a “feel-good” meal that works perfectly for a quick lunch or a satisfying dinner.

We are all about bold, plant-based flavors, and this recipe delivers a sophisticated taste profile with very little effort.

One of my favorite things about this stir fry is how it highlights fresh greens.

Since I grow cilantro in my garden year-round, I love being able to step outside and pick a handful to finish off this dish.

The combination of garden-fresh herbs and earthy mushrooms creates a balanced, savory experience that will have you coming back for seconds.

Exploring the Texture of Wood Ear Mushrooms 🍄✨

Wood ear mushrooms are a staple in Asian cuisine, known for their distinct ear-like shape and wonderful “snap.”

While they are often available fresh, keeping a package of dried wood ears in your pantry is a pro-tip for easy, anytime meals.

Why Wood Ear Mushrooms Shine

Satisfying Texture: Once rehydrated, these mushrooms have a chewy, slightly crunchy texture that reminds many people of seaweed. They hold their shape beautifully during high-heat cooking.
Flavor Sponges: Wood ears are excellent at soaking up the aromatics in your pan, especially the garlic and balsamic vinegar used in this specific recipe.
Shelf-Stable Convenience: Dried mushrooms are a fantastic way to ensure you always have a nutrient-dense protein source on hand without worrying about spoilage.

The Balsamic Twist: A Modern Flavor Profile 🍇🥘

While many stir fries rely on soy sauce for saltiness, this recipe uses balsamic vinegar to add a sweet, complex acidity that perfectly complements the earthiness of the mushrooms.

Maximizing Your Veggies

No-Waste Carrots: To save time and retain nutrients, there is no need to peel your carrots! Simply give them a good scrub and slice them on the diagonal for a beautiful presentation.
Bok Choy Brilliance: Using both the crunchy stems and the tender leaves of the bok choy provides two different textures in one ingredient. We add the stems earlier in the process to ensure they soften just enough while keeping the leaves vibrant and green.
Aromatic Foundation: The combination of fresh garlic and green onions creates a fragrant base that ties the entire vegetable medley together.

🥢🥕 Wood Ear Mushroom Stir Fry Recipe

⏱️ Prep Time: 30 Minutes | Cook Time: 10 Minutes | Yield: 2-4 Servings

🍄 Ingredients

1/2 oz. pkg. Dried Wood Ear Mushrooms
1 lb. Carrots (scrubbed, not peeled)
1 lb. Bok Choy
4 cloves Garlic (minced)
1 bunch Green Onions (chopped)
2 T Cilantro (minced)
1 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
Salt to Taste

🛠️ Supplies

Chef Knife
Large Skillet or Wok
Turner/Spatula

📝 Instructions

Rehydrate: Soak the dried mushrooms in lukewarm water for 30 minutes. Once soft, drain and slice them into bite-sized pieces.
Prep: While the mushrooms soak, slice your carrots on the diagonal and chop the bok choy (keep the stems and leaves separate). Mince your garlic, cilantro, and green onions.
Sauté Carrots: Heat the olive oil in a skillet over medium-high heat. Cook the carrots for a few minutes until they begin to soften.
Add Stems: Stir in the bok choy stems and cook for 2-3 more minutes.
Combine: Add the mushrooms, garlic, bok choy leaves, and green onions. Sauté for another few minutes until the leaves are wilted.
Season: Drizzle in the balsamic vinegar and add the minced cilantro. Stir well to combine and add salt if desired.
Serve: Enjoy this stir fry as a standalone dish or serve it over a warm bed of rice or noodles.

Ready to Stir Up Something Special? ⬇️

This Wood Ear Mushroom Stir Fry is a vibrant and healthy way to bring a taste of the garden to your dinner table!