King Oyster Mushroom Stir Fry

A simple stir fry with two main vegetables and a spicy chili sauce. Perfect for a weeknight meal or as part of an Asian dinner.

There is an Asian supermarket fairly close to where we live and I love shopping there to pick up ingredients specific to Asian cuisine. Today’s dish uses two ingredients and one sauce that I picked up at this store. This king oyster mushroom stir fry is incredibly simple to make, and it is seriously packed with flavour!

An asian stir fry on a plate.

What Makes This Stir Fry So Good?

  • Seriously delicious. The crisp texture of the garlic stems and the soft mushrooms go so well together.
  • Making this stir fry uses some uncommon ingredients in North America, and I always love any opportunity to expand what I both cook and eat.
  • This dish is so fast to make and perfect for a weeknight meal.
  • Serve this with a protein of your choice as well as some rice and you have an easy but super tasty meal!
Five large oyster mushrooms piled together.

What Are King Oyster Mushrooms?

The two main ingredients in this stir fry are king mushrooms and garlic stems. King mushrooms, also known as king oyster mushrooms or royal trumpet mushrooms are the largest in the oyster mushroom family. They are readily available at Asian grocery stores. Where the portobello or crimini mushroom has a large cap and small stem, the king oyster mushroom has a massive stem and a smaller cap on top. They are excellent in a stir fry and cook at a similar rate to other mushrooms.

A bunch of packed garlic stems.

What Are Garlic Stems?

Garlic stems are the other main ingredient in this stir fry. These are the stalks of the garlic plant and they have a much milder garlic flavour than the stronger cloves. Over the years, these have become one of my favourite ingredients in almost any vegetable stir fry I make.

Mortar and pestle with chili peppers.

Sambal Oelek – Great For Stir Fry

The sauce that is used in this stir fry is called Sambal Oelek. Sriracha sauce is all the rage in North America right now with foodies, myself included, discovering new ways to incorporate this great spicy sauce in our cooking adventures. Sambal Oelek is a sister sauce to Sriracha.

If you look in Asian stores you will likely see the two sauces next to each other as most companies make both. Where Sriracha is a smoother pureed sauce with chilies and garlic, Sambal Oelek is chunkier and mostly just chilies. That results in a sauce with maximum heat and intensity! I absolutely love the stuff. You will often see this sauce in Chinese restaurants. I also have a recipe for Sambal Oelek.

How To Make This Stir Fry

Cooking this stir fry will not take long and it can be served to the table in a matter of minutes. The first step is preparing the vegetables. Wash them thoroughly and then slice them into pieces that are about 1 1/2 inch in length.

Next, heat the oil in a wok or large skillet, over medium to medium high heat. Add the chopped vegetables and stir so they are coated in the oil. Add a few tablespoons of water and then cover with lid. This will cause the mushrooms and garlic stems to steam as they sauté in the pan.

After they have been cooking for a few minutes, stir in the sambal oelek and salt. Cover with the lid and cook for a few minutes longer, stirring every once in a while.

Remove the lid and reduce heat to medium low. Finish cooking, stirring often, until the vegetables are tender. Serve this dish immediately.

Stir fry on a plate with a large wooden spoon.

More Great Recipes

King Oyster Mushroom Stir Fry

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This spicy Asian stir fry uses King Oyster Mushrooms and garlic stems that are fried in a chili Sambal Oelek sauce (similar to Sriracha).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 2 tbsp oil
  • 5 king oyster mushrooms
  • 10 garlic stems
  • 1/2 tsp salt
  • 1 tbsp Sambal Oelek


  • Wash and dry the king oyster mushrooms and garlic stems. Cut both vegetables into 1 1/2 inch sticks.
  • Heat oil in a wok or stir fry pan under medium/high heat. Toss in the mushrooms and garlic stems. Stir so they do not stick to the bottom of the pan. Add 2-3 tablespoons of water and cover with a lid. This causes the vegetables to steam as they cook.
  • After a few minutes, stir in the salt and Sambal Oelek. Cover again with the lid and let it cook for a 2 or 3 more minutes.
  • Lift the lid, stir, and let any liquid evaporate for a minute or two. There should be a nice coating of sauce on the vegetables.
  • Remove from the heat and serve hot. The total cooking time for this dish should only be 10-12 minutes. The garlic stems should be bright green and still a little crisp when you bite them.


Per serving:

Calories: 63kcalCarbohydrates: 0.2gProtein: 0.1gFat: 7gSaturated Fat: 1gSodium: 377mgFiber: 0.1gSugar: 0.1g

Nutrition Disclaimer


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • I love these types of dishes, and yours looks delish! 🙂

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  • What a great blog you have. Love the post and you have fantastic pics!

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  • Steve — Are garlic stems and garlic scapes the same thing? I assume so. I planted garlic last year just so I could get some.

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    • They pretty much are although the stems that are bundled and sold at the Asian store seem to be firmer and straighter than the scapes that I have grown or seen grown around here. The taste seems to be very similar. They would work also.

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  • Oh yes, please! I love oyster mushrooms, and sambal olek is a wonderful spicy touch.

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  • Happy birthday(s) to the brood! Sriracha is great and I have been cooking with Ghost (bhut/naga jolokia) and Scorpian pepper lately. Loving the heat!

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