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This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Why This Green Bean And Shiitake Mushroom Stir Fry Is So Good
A healthy side dish.
Easy and quick to make.
All made in one pan.
Ingredients
Green beans
Cooking oil
Onions
Mushrooms
Garlic cloves
Fresh ginger
Oyster sauce
How To Make This Green Bean And Mushroom Stir Fry – Step By Step
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
Benefits Of Stir Fry
Learning a good stir fry technique for home cooking is important – it will save you from throwing out the odds and ends of vegetables in the refrigerator, and give you countless recipe ideas to whip up at the last minute.
A stir fry usually only takes 10 minutes to cook and can be as flexible as you want. Here’s my technique for home cooks.
If you don’t have a wok, you can use a wide bottomed pan.
A Super Easy Side Dish
If you’re looking for a quick and easy side dish perfect, you need to try this stir-fry! It’s simple enough to make for busy weeknights yet fancy enough for holiday celebrations.
It has a short list of ingredients you probably have on hand and comes together in under 30 minutes yet delivers tons of flavor. You get tender-crisp vegetables smothered in a delicious sweet and savory sauce that’s heavenly with steamed rice!
Variations Of This Stir Fry
This green bean stir-fry is a vegetarian . It’s a delicious vegetable dish as is, but you can easily add your choice of protein if you like.
Bite-sized chicken breast is a great option to add as well as beef sirloin, shrimp, or crispy tofu cubes.
Top Tips For This Green Bean And Mushroom Stir Fry
Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
Stir-frying is a speedy process; have all your ingredients and liquids prepped and ready to go before you start.
Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
Use a wide, heavy-bottomed pan or wok to allow food to cook quickly and evenly.
To prevent sticking, preheat the pan before adding the oil and swirl to coat the bottom and sides of the pan.
Stir-frying is done on high heat; use oils with high smoke points such as peanut or canola oil and make to stir the food constantly to prevent burning.
You need to make sure that the wok has no water – not even a drop – as you’ll be adding in cooking oil. Hot wok + water + oil = splatter and burns.
Why do we not add in the ginger and garlic in an earlier step with onions? Because they’ll burn. Burnt ginger and garlic is bitter. So we add it AFTER the mushrooms and the onions have cooked.
Have you tried this Green Bean and Mushroom Stir Fry? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Green Bean and Shiitake Mushrooms
Jaden Hair
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Why This Green Bean And Shiitake Mushroom Stir Fry Is So Good
A healthy side dish.
Easy and quick to make.
All made in one pan.
Ingredients
Green beans
Cooking oil
Onions
Mushrooms
Garlic cloves
Fresh ginger
Oyster sauce
How To Make This Green Bean And Mushroom Stir Fry – Step By Step
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
Benefits Of Stir Fry
Learning a good stir fry technique for home cooking is important – it will save you from throwing out the odds and ends of vegetables in the refrigerator, and give you countless recipe ideas to whip up at the last minute.
A stir fry usually only takes 10 minutes to cook and can be as flexible as you want. Here’s my technique for home cooks.
If you don’t have a wok, you can use a wide bottomed pan.
A Super Easy Side Dish
If you’re looking for a quick and easy side dish perfect, you need to try this stir-fry! It’s simple enough to make for busy weeknights yet fancy enough for holiday celebrations.
It has a short list of ingredients you probably have on hand and comes together in under 30 minutes yet delivers tons of flavor. You get tender-crisp vegetables smothered in a delicious sweet and savory sauce that’s heavenly with steamed rice!
Variations Of This Stir Fry
This green bean stir-fry is a vegetarian . It’s a delicious vegetable dish as is, but you can easily add your choice of protein if you like.
Bite-sized chicken breast is a great option to add as well as beef sirloin, shrimp, or crispy tofu cubes.
Top Tips For This Green Bean And Mushroom Stir Fry
Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
Stir-frying is a speedy process; have all your ingredients and liquids prepped and ready to go before you start.
Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
Use a wide, heavy-bottomed pan or wok to allow food to cook quickly and evenly.
To prevent sticking, preheat the pan before adding the oil and swirl to coat the bottom and sides of the pan.
Stir-frying is done on high heat; use oils with high smoke points such as peanut or canola oil and make to stir the food constantly to prevent burning.
You need to make sure that the wok has no water – not even a drop – as you’ll be adding in cooking oil. Hot wok + water + oil = splatter and burns.
Why do we not add in the ginger and garlic in an earlier step with onions? Because they’ll burn. Burnt ginger and garlic is bitter. So we add it AFTER the mushrooms and the onions have cooked.
Have you tried this Green Bean and Mushroom Stir Fry? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Green Bean and Shiitake Mushrooms
Jaden Hair
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
Sounds great and can’t wait to try it. I love that you go above and beyond to explain things. I actually hate cooking but with your explanations, I know why I’m doing certain things and I think I’ll enjoy making this dish.
Looks yummy!! I’m not a huge fan of fresh green beans through… but I think asparagus would be a good substitute. (Or gailan, but I don’t have that available nearby), I’m guessing I just have to adjust the steaming time…. *must experiment*
You actually make it seem so easy with your presentation but I find this matter to be really something that I think I
would never understand. It seems too complicated and very broad for me.
I am looking forward for your next post, I will try to get
the hang of it!
Sounds great and can’t wait to try it. I love that you go above and beyond to explain things. I actually hate cooking but with your explanations, I know why I’m doing certain things and I think I’ll enjoy making this dish.
Looks delicious, nutritious and easy to make, but… the oyster sauce definitely put the brakes on it for me, since I am a vegetarian. Can you please tell me a vegetarian alternative to oyster sauce that would work well with this recipe? I would really appreciate it!
Thanks for the refresher course in stir fry 101. Today’s lunch rocked when I followed your directions using asparagus, crimini ‘shrooms and firm tofu cubes as the mains with onions, ginger and garlic adding sparkle to the dish. The added bonus is that my produce drawers now have some room for new “stuff”.
I’d love to share an adapted version of this– do you have a suggested sub for the oyster sauce that does not include shellfish? Soy sauce, perhaps? It looks so light and flavorful!
Absolutely gorgeous stir fry! The shitake mushrooms really rock because of their natural flavor enhancers, I bet this was an amazingly good tasting dish.
I’m definitely one of those people who always have bits and bobs of different vegetables in the fridge. Somehow I never think to stir fry them. This looks like a great choice for a healthy weeknight dinner, especially with a bit of marinated beef.
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
This was great, and so easy! Thank you 🙂
Thank you for the tutorial. I love this meal! Green beans are so crunchy, and I can smell aroma of shiitake mushrooms!
So simple and delicious. Will make this again and again.
Like this article so much very nice thanks to it
Sounds great and can’t wait to try it. I love that you go above and beyond to explain things. I actually hate cooking but with your explanations, I know why I’m doing certain things and I think I’ll enjoy making this dish.
Yummy, going to try this recipe this weekend!
Thanks for the recipe! I love it when it’s so easy and quick. Recipes with lengthy ingredient lists and multiple steps scare me!
Looks yummy!! I’m not a huge fan of fresh green beans through… but I think asparagus would be a good substitute. (Or gailan, but I don’t have that available nearby), I’m guessing I just have to adjust the steaming time…. *must experiment*
This looks so good, and easy. I’ll be doing more stir frying now, thanks.
You actually make it seem so easy with your presentation but I find this matter to be really something that I think I
would never understand. It seems too complicated and very broad for me.
I am looking forward for your next post, I will try to get
the hang of it!
Love this recipe! I make this often with other veggies as well -broccoli or Brussels sprouts.
I love the combination of vegetables you used here, but how do you think it would turn out using reconstituted shiitake? I rarely see fresh ones here.
Looks great, vibrate and inviting.
Made this with dinner last night. Was hoping for leftovers but they disappeared really quickly. So delicious. Thanks!
Sounds great and can’t wait to try it. I love that you go above and beyond to explain things. I actually hate cooking but with your explanations, I know why I’m doing certain things and I think I’ll enjoy making this dish.
I freaking love shiitake mushrooms. Any thoughts on the grow-your-own logs that they make?
You’ll only grow enough for a couple of servings!
Looks delicious, nutritious and easy to make, but… the oyster sauce definitely put the brakes on it for me, since I am a vegetarian. Can you please tell me a vegetarian alternative to oyster sauce that would work well with this recipe? I would really appreciate it!
Thanks for the refresher course in stir fry 101. Today’s lunch rocked when I followed your directions using asparagus, crimini ‘shrooms and firm tofu cubes as the mains with onions, ginger and garlic adding sparkle to the dish. The added bonus is that my produce drawers now have some room for new “stuff”.
I am highly allergic to oyster. What can i substitute for oyster sauce?
You can get vegetarian “oyster” sauce – you’ll find that at an Asian market. There’s also a “vegetarian stir fry sauce” that has similar flavors.
I’d love to share an adapted version of this– do you have a suggested sub for the oyster sauce that does not include shellfish? Soy sauce, perhaps? It looks so light and flavorful!
Absolutely gorgeous stir fry! The shitake mushrooms really rock because of their natural flavor enhancers, I bet this was an amazingly good tasting dish.
It looks absolutely fantastic. Bright, crisp and delicious!
Thank you for this, Jaden! I love how you are able to simplify so many recipes for me. Gonna steam instead of blanch the green beans from now on! 🙂
YUM! I love everything about this dish, and I can’t wait to make it!
wow another healthy food commin from you 🙂 i like greeen beans
I already added this to my list.
thank you dear.
wow! looks so easy! I will have to try this soon! I love your website! New source for great recipes! Thank you!
I just purchased some shiitake mushrooms at the market, this would be perfect for them!
I’m definitely one of those people who always have bits and bobs of different vegetables in the fridge. Somehow I never think to stir fry them. This looks like a great choice for a healthy weeknight dinner, especially with a bit of marinated beef.
Thanks for the tips! I love green beans in stir fry. That looks simple and tasty.
You had me at green bean! Oh and all that gorgeous wok action!
MERCY me, I’d love that right this second.
Thank you for the tutorial. I love this meal! Green beans are so crunchy, and I can smell aroma of shiitake mushrooms!
Love this. I do like stir fry and fried rice just for those odds and ends…a good way to clean out the fridge!
I need this! Looks wonderful and fresh!