HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHibachi Style Mushroom Stir Fry
Hibachi-Style Mushroom Stir-Fry

Hibachi-Style Mushroom Stir-Fry

with Fried Rice & Yum Yum Sauce

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Who’s a fun guy? Anyone who serves this fungi (and zucchini and amaze-o-sauce) stir-fry! For real though, this stir-fry is so flavorful, it needs no meat. Browned and buttered zucchini and shrooms are heaped over fluffy fried rice with peas, scallions, and a savory garlic oil, then the whole bowl is generously drizzled with a sauce we can’t help calling Yum Yum: our sesame dressing + soy sauce + mayo + Sriracha + lemon = OMG.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

4 ounce

Button Mushrooms

1 unit


4 ounce

Shredded Carrots

2 unit


2 clove


1 unit


1.5 ounce

Sesame Dressing

(ContainsSoy, Sesame, Wheat)

4 tablespoon



1 teaspoon


4 ounce


2 unit

Pho Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

1 teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories940 kcal
Fat56 g
Saturated Fat14 g
Carbohydrate101 g
Sugar22 g
Dietary Fiber9 g
Protein9 g
Cholesterol55 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Aluminum Foil
Plastic Wrap
Instructionsarrow up iconarrow up icon
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• Wash and dry produce. • Bring rice, 1¼ cups water (2¼ cups 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. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince garlic. Roughly chop carrots. Thinly slice scallions, separating whites from greens.


• In a small bowl, combine dressing, mayonnaise, Sriracha, 2 tsp water, 1 tsp pho stock concentrates, 1 tsp sugar, 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 pepper.


• Heat a drizzle of oil 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 2 TBSP butter (4 TBSP for 4 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 foil to keep warm. Wash out pan.


• In a second small microwave-safe bowl, combine garlic, 1 TBSP olive oil, and ¼ tsp salt (2 TBSP olive oil and 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; 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 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.