Mushroom, Edamame & Cashew Stir-Fry
with Carrots, Grain Blend & Spicy Chili Mayo
- Soy
- Eggs
- Tree Nuts
Stuck in a weeknight cooking slump? This hearty, vegetarian stir-fry—ready to serve in just 20 minutes—is here to help! You’ll start by sautéing mushrooms with shredded carrots and edamame, then toss it all with a wholesome blend of fluffy grains. Finish each bowl with a drizzle of spicy chili mayo and cashews for crunch.
Ingredients
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
4 ounce
Button Mushrooms
4 ounce
Edamame
(Contains: Soy)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Cashews
(Contains: Tree Nuts)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, edamame, and carrots; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until veggies are browned and slightly softened, 5-7 minutes.
Turn off heat.
While veggies cook, massage grain blend in package to break up grains. Partially open package; microwave until warmed through, 90 seconds.
In a small bowl, combine chili sauce, mayonnaise, and Sriracha.
When veggies are finished cooking, add grain blend to pan. Stir to combine.
Divide stir-fry between shallow bowls. Drizzle with spicy chili mayo and garnish with cashews. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dish is widely described as bland, with the spicy chili mayo being the only standout flavor element 🌶️.
- Ease of prep: Quick and easy to put together, making it a convenient choice on busy weeknights.
- Suggestions: Season the veggies and grain blend directly — not just the sauce — and add more sauce overall; soy sauce, sesame oil, or a sweet soy glaze can boost flavor significantly. Cook mushrooms longer than recommended so they brown properly, and consider reducing the shredded carrot to avoid steaming instead of stir-frying.
- Portions: Some found the grain-to-veggie ratio off; using only half the grain blend balanced the bowl better, though it reduced portion size.
- Protein: A few added tofu or chicken to make the dish more filling and satisfying.
Reviews from our home cooks
The veggies tasted good, but the rice was very bland. I would rather cook rice from scratch than reheat it in a bag, and I had to add some of my own sauce to punch up the flavor a bit.
This was delicious and so quick to fix. Please offer it again and again!
Nothing! We aren't vegetarians, but order a veggie dish every few weeks. This was easy and delicious
Needs 1½-2 times the veggies, or at least the mushrooms
Inadequate amount - each of us got a small bowl of food only, and it was supposed to be dinner?
Should have provided a peanut or sesame oil to cook with than what most people have like veg, canola, or olive. Seriously. How could anyone think not cooking with the proper oil for any Asian food is kinda crazy to me
Easiest preparation but didn't taste like much. I had to add all sorts of ingredients to add flavor
