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.
Ingredients
- 4 large Portabella mushrooms sliced
- 1 cup broccoli florets
- 1 red bell pepper julienned
- 1 carrot julienned
- ½ cup snow peas
- ¼ 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)
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the Portabella mushrooms and cook for 3-4 minutes until they soften and release moisture.
- Toss in the broccoli, bell pepper, carrot, and snow peas. Stir-fry for 4-5 minutes until the veggies are tender-crisp.
- 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.
- Cook for an additional 2-3 minutes, letting the sauce thicken slightly.
- 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.
