8/13/16

Portobello Mushroom Stir-Fry

We've made this a couple times now and it is really tasty and surprisingly filling. Makes enough for two dinners and two lunches.
Marinade/Sauce: 
heaping tablespoon of minced garlic
1/2 tsp. ground ginger (I never have real ginger around but minced would be yummy)
2 Tbsp. agave nectar
1/2 tsp. red pepper flakes
5 Tbsp. liquid aminos (or soy sauce)
1 1/2 Tbsp. toasted sesame oil
4 Tbsp. lime juice
1 Tbsp. water

Vegetables: 
1 small head broccoli, cut in small pieces
3 portobello mushrooms, sliced
1 1/2 bell peppers, thinly sliced
2 carrots, thinly sliced (to cook faster)
I've also tried asparagus, onion, and water chestnuts which add good flavor too!
chopped green onion to sprinkle on top

Brown rice works well as a base - 1 1/2 cups dry brown rice is usually good for us.

Start brown rice first since it takes a while to cook (roughly 40 minutes). Prepare marinade. Wash and slice portobello mushrooms, and add to the marinade. I toss mine in a 9x13" pan to marinade. Cut vegetables, and cook in a wok on medium high (I do about three batches so the wok isn't overflowing) with a pinch of sesame oil. After the mushrooms have been in the marinade for 20-30 minutes, cook in the wok until browned. Pour the leftover marinade into a jar for serving. Serve the stir fry over brown rice, adding extra sauce and green onions.

Recipe adapted from: Minimalist Baker

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