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Portabella Mushroom Stir Fry with Asian Veggies
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
Cook Time 15 minutes
Total Time 25 minutes
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.