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Stir fried Thai mushrooms garnished with dried red chilies, spring onion, and lime wedges served in a white bowl

Stir-fried mushrooms-Thai style

This recipe of vegan stir-fried mushrooms is very easy to make and gets ready within 20 minutes. A flavorful Thai dish that can be served both as a side dish and a starter.
Course Side Dish, snacks
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 219kcal


  • 3 cups chopped button mushrooms
  • 1 cup red bell pepper diced into medium-sized square pieces
  • 1 cup green bell pepper diced into medium-sized square pieces
  • 1 medium-sized onion diced into medium-sized square pieces
  • 3 stalks chopped spring onion keep white and green part separate
  • 1/2 cup cashew nuts
  • 1/2 tbsp grated ginger
  • 1/2 tbsp grated garlic
  • 1/2 tbsp grated galangal
  • 4-5 kaffir lime leaves
  • 1 stalk lemongrass
  • 2 tbsp fresh lime juice optional
  • 2-3 dried whole red chilies
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • Salt as per taste
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 2 tbsp vegetable oil


  • Heat oil in a pan. Add cashew nuts and fry till they turn light brown. Take out on a plate and keep aside.
  • Add dried chilies to the same pan and saute for a few seconds.
  • Add grated ginger, garlic, and galangal. Saute for around a minute or till they become fragrant.
  • Next, add the diced onion and spring onion white part. Stir fry till they become translucent.
  • Crush the kaffir lime leaves and lemon stalk with your hands or by using a mortar and pestle and add to the pan. Don't make small pieces of leaves and stalk as they will be removed from the dish later. Saute for a few seconds and then add the mushrooms
  • Saute the mushrooms till their moisture gets evaporated.
  • Next, add the bell peppers and stir fry for around 3-4minutes on high flame.
  • Mix soy sauce, vinegar, salt, and sugar in a bowl and add to the pan. Mix well.
  • Add the spring onion greens, stir fry for about a minute and then switch off the gas. Remove the kaffir lime leaves and lemongrass stalk from the pan.
  • Finally, add fried cashew nuts and mix.
  • Squeeze in fresh lime juice and serve.


  • Here I have used button mushrooms, you can use any variety you like. Even a combination of different mushrooms tastes amazing in this dish.
  • Instead of cashew nuts, you can also use roasted peanuts.
  • If you don't have kaffir lime leaves, galangal, and lemongrass, use around 1-2 tablespoons of ready-made Thai curry paste.
  • You can also make stir-fried eggplants, stir-fried broccoli, or stir-fried tofu in Thai style following this recipe.


Calories: 219kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Sodium: 265mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1608IU | Vitamin C: 118mg | Calcium: 28mg | Iron: 3mg