Mushroom and Onion Stir-fry Seasoned with Soy Sauce and Sugar

Bring out "umami" flavor by stir-frying mushrooms without using oil. This is a simple and tasty autumn dish.

The mushrooms seem voluminous at first, but the amount shrinks as you stir-fry. Take out the mushrooms from the frying pan when they release juices and coat the mushrooms.

Servings4 servings
Cooking Time10 mins
Calories (1 serving)59 Calories
Sodium (1 serving)0.3 g
2 packages Shimeji mushrooms
1 pcs Onion
2 teaspoons Sugar
3 tablespoons REGULAR SOY SAUCE
1 tablespoon Olive oil


  1. Cut off the tips of shimeji mushrooms and separate them into small chunks. Cut onion into wedges.
  2. Place the mushrooms in a frying pan and stir-fry. Once the mushrooms release juices, place them on a plate.
  3. Pour olive oil in the frying pan, and stir-fry the onion until softens.
  4. Put the mushrooms back to the frying pan, and coat with "REGULAR SOY SAUCE" and sugar.