If you're looking for a tasty new vegan meal to add to your repertoire, then you're going to want to give our gorgeous shiitake, pack choi and matcha stir-fry a try! One of our most loved midweek dinners, perfect for when we're in need of something quick and super tasty. It's vegan friendly too, making it a fab meat free Monday option. 



  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce
  • 2 tbsp water
  • 2 tbsp sesame oil
  • 2 tbsp grated fresh root ginger
  • 1 garlic clove, chopped
  • 1 tsp matcha powder


  • 1 tbsp coconut oil
  • 4cm (1½ inch) piece of fresh root
  • ginger, finely chopped
  • 2 garlic cloves
  • ½ onion, finely chopped
  • 2 spring onions, finely chopped
  • 125g (4½oz) shiitake mushrooms
  • 3 bulbs pak choi, chopped
  • steamed brown rice, to serve

 How to make:

  • Make the teriyaki sauce by combining all the ingredients for the sauce, stirring well so there are no lumps of matcha powder (top tip: whisk the matcha into a small amount of water first to make this easier!)
  • Place a large wok or deep frying pan over a medium-high heat. Add the coconut oil, and when the pan is hot, stir-fry the ginger and garlic until soft, about 3 minutes. Add the onion and stir-fry for 2–3 minutes, then add the spring onions and cook for another minute.
  • Add the mushrooms and cook for 1 minute, then add the teriyaki sauce and stir-fry for about 5 minutes.
  • Finally add the pak choi and toss in the hot wok for about 2 minutes, then remove from the heat and serve with steamed brown rice.

If you give this a try, be sure to share your creation with us on Instagram (@teapigs). 

Love cooking with matcha? Give these recipes a try: