Stir-Fried Portobellos With Soy-Maple Sauce

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 garlic, ginger, pepper flakes, 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, 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 over medium-high heat until just smoking. Add green beans and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth, cover, and cook until beans are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer beans to plate with mushrooms.
5. Heat remaining 1 teaspoon oil over medium-high heat until just smoking. Add bell pepper and bok choy stems 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 garlic 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, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to platter, top with cashews, if using, and serve immediately.

STIR-FRIED PORTOBELLOS WITH SWEET CHILI-GARLIC SAUCE
Replace sugar in glaze with 2 tablespoons honey. For sauce, increase soy sauce to 3 tablespoons, reduce broth to 3⁄4 cup, and replace oyster sauce and sesame oil with 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon Asian chili-garlic sauce. Increase garlic to 4 cloves.

STIR-FRIED TOFU WITH GINGER-OYSTER SAUCE
When coated with cornstarch and stir-fried, tofu develops an appealingly crisp exterior and creamy interior. To cut tofu for this stir-fry, hold a chef’s knife parallel to the cutting board and cut the block in half horizontally to form 2 rectangular planks. Cut each plank into 6 squares, then cut each square diagonally into 2 triangles. Serve with SIMPLE WHITE RICE.
Follow recipe for Stir-Fried Portobellos with GINGER-OYSTER SAUCE through step 2. Cut 1 (14-ounce) block extra-firm tofu into 24 triangles . Spread 1⁄3 cup cornstarch evenly in baking dish and dredge tofu in cornstarch to evenly coat. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet until shimmering, add tofu in single layer, and cook until golden brown, 4 to 6 minutes. Flip tofu over gently and cook until second side is browned, 4 to 6 minutes. Add glaze mixture to skillet and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate. Rinse skillet clean and dry with paper towels. Proceed with step 3 as directed.