Photo of Asian mushroom stir-fry by WW

Asian mushroom stir-fry

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This is a hearty, fun stir-fry that you'll find yourself making as an easy dinner. It features sautéed mushrooms, bok choy, celery, and garlic, as well as a simple sauce of soy sauce, white vinegar, and cornstarch. You'll love the garnish of bean sprouts, chopped scallions, and chili sauce that helps tie everything together. Feel free to use whatever crunchy veggies or fresh herbs you have on hand for this versatile stir-fry. When you're shopping for this recipe, try exploring an Asian produce market for Chinese celery or celery tops. But if you can't find them, regular chopped celery will work just as well, or try looking for them online.


Uncooked fettucine

12 oz

Fresh mushroom(s)

1 pound(s), assorted, sliced

Uncooked cabbage (all varieties)

1 cup(s), chopped, bok choy, thinly sliced

Uncooked celery

1 cup(s), Chinese celery or celery tops, chopped

Garlic clove(s)

3 medium clove(s)

Soy sauce

2 Tbsp


2 Tbsp

Uncooked bean sprouts

1 cup(s)


1½ Tbsp, white

Canned chicken broth

¾ cup(s)

Uncooked scallion(s)

¼ cup(s), sliced

Chili sauce

1 Tbsp, or to taste


¾ Tbsp


  1. Cook noodles in a large pot of boiling water until al dente.
  2. Spray a large, nonstick wok or skillet with cooking spray. Over high heat sauté mushrooms, bok choy, celery and garlic in 3 or 4 batches until bok choy is well-wilted, setting each batch aside as it is cooked.
  3. In a small bowl, stir together soy sauce, vinegar and cornstarch.
  4. Return all vegetables to wok and stir in soy sauce mixture, chicken broth and basil leaves. Cook over high heat just until basil wilts. Stir in noodles.
  5. Garnish with bean sprouts, scallions and chili sauce and serve hot.