Stir-Fried Portobellos With Ginger-Oyster Sauce

Submitted by: admin on April 2, 2020

Serves 3 To 4

Ingredients

GLAZE
1⁄4 cup low-sodium chicken broth or vegetable broth
2 tablespoons soy sauce
2 tablespoons sugar
SAUCE
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
VEGETABLES
4 teaspoons grated fresh ginger
2 garlic cloves, minced
1⁄4 cup vegetable oil
1-1⁄2 pounds portobello mushroom caps, gills removed, cut into 2-inch wedges
3 carrots, peeled and sliced 1⁄4 inch thick on bias
1⁄2 cup low-sodium chicken broth or vegetable broth
2 ounces snow peas, strings removed
1 pound bok choy or napa cabbage, stalks or cores cut on bias into 1⁄4-inch pieces and greens cut into 3⁄4-inch strips
1 tablespoon sesame seeds, toasted (optional)

Instructions

  1. FOR THE GLAZE: Whisk all ingredients together in small bowl.
  2. FOR THE SAUCE: Whisk all ingredients together in second small bowl.
  3. FOR THE VEGETABLES: Combine ginger, garlic, and 1 teaspoon oil in third small bowl and set aside. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. (Skillet will be crowded at first; arrange mushrooms in single layer as they shrink.) Flip mushrooms over, reduce heat to medium, and cook until second side is browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high, add glaze mixture, and cook, stirring constantly, until glaze is thickened and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate. Rinse skillet clean and dry with paper towels.
  4. Heat 1 teaspoon oil in skillet over medium-high heat until just smoking. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1 broth, cover, and cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
  5. Heat remaining 1 teaspoon vegetable oil in skillet over medium-high heat until just smoking. Add snow peas and bok choy stalks and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add greens and cook, stirring frequently, until wilted, about 1 minute.
  6. Clear center of skillet, add ginger mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into greens.
  7. Return vegetables to skillet, add sauce, and cook, stirring constantly, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to platter, top with sesame seeds if using, and serve immediately.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!