---
title: Hibachi-Style Mushroom Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/hibachi-style-mushroom-stir-fry-6356ebf8993f15ad950d2483
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Eggs
  - Milk
tags:
  - New
  - Veggie
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Some found it bland, while others enjoyed the savory mushrooms and zucchini. The yum yum sauce received mixed reviews."
  - theme: Ease of prep
    text: "Cooking involved multiple pans and prep steps, but many felt the effort was worthwhile."
nutrition:
  calories: 960
  protein: 12
  fat: 56
  saturated fat: 14
  carbohydrates: 99
  sugar: 22
  fiber: 8
  cholesterol: 85
  sodium: 1490
  potassium: 980
  calcium: 80
  iron: 2.3
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Veggie/hibachi-style-mushroom-stir-fry.avif"
---
Wash and dry produce.
Bring @jasmine rice{1.5%cup}, @water{1¼%cup} (2¼ cups water for 4 servings), and a pinch of @salt{} to boil in a #small pot{}. Once boiling, reduce to a simmer; cover and cook until tender, ~{15-18%minutes}. (Keep covered off heat until ready to use in Step 5.)
Quarter @lemon{2%unit}. Trim and quarter @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince @garlic{4%clove}. Roughly chop @shredded carrots{8%oz}. Thinly slice @scallions{4%unit}, separating whites from greens.

In a #small bowl{}, combine @sesame dressing{3%oz}, @mayonnaise{8%tbsp}, @sriracha{2%tsp}, @water{2%tsp}, @pho stock concentrate{4%unit} (use 1 tsp for 2 servings), and @sugar{2%tsp} (use 1 tsp for 2 servings), and juice from one @lemon{} wedge. (For 4 servings, use 4 tsp water, 2 tsp pho stock concentrates, 2 tsp sugar, and juice from two wedges.)
Taste and season with @salt{} and @black pepper{}.

Heat a drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender, ~{6-8%minutes}. Reduce heat to medium and stir in remaining pho stock concentrates and @butter{4%tbsp} (2 TBSP for 2 servings). Cook, stirring, until slightly thickened and veggies are coated, ~{3-5%minutes}. Turn off heat. Squeeze over juice from one lemon wedge (juice from two wedges for 4).
Transfer to a plate; tent with @aluminum foil{} to keep warm. Wash out pan.

In a second small microwave-safe bowl, combine garlic, @olive oil{2%tbsp} (1 TBSP for 2 servings), and ¼ tsp @salt{} (½ tsp salt for 4 servings). Cover bowl with @plastic wrap{} and microwave until garlic is fragrant, ~{30-35%seconds}.
Stir garlic oil and keep covered (you'll use it in the next step).

Fluff rice with a fork.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add carrots, scallion whites, and @peas{8%oz}; cook, stirring occasionally, until lightly browned and softened, ~{2-3%minutes}. Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined, ~{4-6%minutes} more.
Season fried rice with @salt{} and @black pepper{} to taste.

Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and any remaining lemon wedges on the side.