Portabella Mushroom Stir Fry with Asian Veggies

A delicious and healthy stir fry made with tender Portabella mushrooms and colorful Asian vegetables, tossed in a savory soy-based sauce. This dish is perfect for a quick weeknight meal or a light lunch. The umami-rich mushrooms and crisp veggies create a satisfying, nutrient-packed combination.

Recipe Tips and Tricks:

• For extra crunch, add some sliced water chestnuts or snap peas.
• Use tamari or coconut aminos for a gluten-free version.
• If you prefer a spicy kick, toss in some chili flakes or fresh chili peppers.
• You can prep the veggies ahead of time for a quicker meal.

Kathie Clane

Portabella Mushroom Stir Fry with Asian Veggies

A flavorful stir fry with Portabella mushrooms and fresh Asian veggies, cooked in a savory soy sauce mix.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Uncategorized

Cuisine: Asian Fusion

Calories: 354

Ingredients Method Notes

Ingredients

  

• 4 large Portabella mushrooms sliced
• 1 cup broccoli florets
• 1 red bell pepper julienned
• 1 carrot julienned
• 1/2 cup snow peas
• 1/4 cup soy sauce or tamari for gluten-free
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 tbsp honey or maple syrup
• 1 tbsp sesame seeds
• Fresh cilantro chopped (for garnish)

Method

 

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the Portabella mushrooms and cook for 3-4 minutes until they soften and release moisture.
4. Toss in the broccoli, bell pepper, carrot, and snow peas. Stir-fry for 4-5 minutes until the veggies are tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the veggies and mushrooms. Stir well to coat.
6. Cook for an additional 2-3 minutes, letting the sauce thicken slightly.
7. Sprinkle with sesame seeds and garnish with fresh cilantro. Serve hot with rice or noodles.

Notes

• For added protein, try adding tofu or cooked chicken to the stir fry.
• This recipe is easy to customize with any vegetables you have on hand.
• Leftovers can be stored in the fridge for up to 2 days.

See also  Easy Mushroom and Leek Soup

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