Asian-style take-out made easy (and healthy) right at home! This Portobello Stir-Fry is an amazing 30-minute weeknight dinner that's both satisfying and customizable with your own favorite veggies. Vegan, gluten-free, oil-free.
We love this Asian-style take-out dish made easy (and healthier!) right at home. It's only 9 ingredients, packed with nutrients, and pleasantly filling & satisfying... especially served over a fluffy bed of rice or quinoa. I find Asian take-out dishes are often weighed down by tons of oil, so I opted for an oil-free stir-fry method for this recipe, simply by subbing in a little vegetable broth or water to saute. Light and healthy, yet every bit delicious!
Portobellos are a perfect meat substitute for those looking to swap in the plants 🌿 They're tender and juicy with a deliciously rich texture. I love how stir-fries are totally customizable with your own favorite veggies or whatever's in season. (Asparagus is amazing in this too!) We especially love broccoli because the savory garlic sauce finds its way into all the tiny crevices and it's like eating a delicious broccoli flavor bomb (yum!)
Another favorite portobello recipe of ours? These super easy Portobello Fajitas (also done in 30 minutes or less - woo!) They typically get great reviews so I know you guys love your portobellos too 😊 I'm definitely a big fan of them and would love to hear how else you enjoy these amazing, "meaty", nutrient-packed mushrooms!
If you try these out, come join The Garden Grazer on Instagram 🍓 and share a pic! I love seeing what you guys cook up.
We love this Asian-style take-out dish made easy (and healthier!) right at home. It's only 9 ingredients, packed with nutrients, and pleasantly filling & satisfying... especially served over a fluffy bed of rice or quinoa. I find Asian take-out dishes are often weighed down by tons of oil, so I opted for an oil-free stir-fry method for this recipe, simply by subbing in a little vegetable broth or water to saute. Light and healthy, yet every bit delicious!
Portobellos are a perfect meat substitute for those looking to swap in the plants 🌿 They're tender and juicy with a deliciously rich texture. I love how stir-fries are totally customizable with your own favorite veggies or whatever's in season. (Asparagus is amazing in this too!) We especially love broccoli because the savory garlic sauce finds its way into all the tiny crevices and it's like eating a delicious broccoli flavor bomb (yum!)
If you try these out, come join The Garden Grazer on Instagram 🍓 and share a pic! I love seeing what you guys cook up.
Vegan, oil-free, gluten-free (with tamari and gf hoisin)
Serves about 3-4
Ingredients
2 extra-large portobello mushrooms (about 12 oz.)
2-3 cups fresh broccoli florets
1 onion
1 red bell pepper
Optional: sesame seeds for topping
{For the stir-fry sauce}
1/2 cup vegetable broth (or water)
3 Tbsp. tamari (or soy sauce)
2 Tbsp. hoisin sauce (gluten-free if necessary*)
2-3 cloves garlic
1 Tbsp. cornstarch or arrowroot, to thicken
Optional: 1-2 tsp. grated/minced ginger
Directions
Make the stir-fry sauce: mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
Slice onion and bell pepper.
In a large skillet over med-high heat, saute portobellos, bell pepper, onion, and broccoli florets. (For oil-free saute, use 2-3 Tbsp. broth/water in place of oil.)
Saute for 7-8 minutes, gently stirring occasionally.
Whisk the sauce again and add to skillet. Toss well to combine and saute for 2-3 minutes or until slightly thickened, stirring often.
Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.
*Notes:
I use the San-J brand hoisin sauce for gluten-free.
Try this recipe with other mushrooms or a combination of mushrooms!
You can easily swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, bok choy, etc.
Tweak the sauce recipe as desired, adding more/less hoisin, tamari, and garlic to your tastes.
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Serves about 3-4
Ingredients
2 extra-large portobello mushrooms (about 12 oz.)
2-3 cups fresh broccoli florets
1 onion
1 red bell pepper
Optional: sesame seeds for topping
{For the stir-fry sauce}
1/2 cup vegetable broth (or water)
3 Tbsp. tamari (or soy sauce)
2 Tbsp. hoisin sauce (gluten-free if necessary*)
2-3 cloves garlic
1 Tbsp. cornstarch or arrowroot, to thicken
Optional: 1-2 tsp. grated/minced ginger
Directions
Make the stir-fry sauce: mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
Slice onion and bell pepper.
In a large skillet over med-high heat, saute portobellos, bell pepper, onion, and broccoli florets. (For oil-free saute, use 2-3 Tbsp. broth/water in place of oil.)
Saute for 7-8 minutes, gently stirring occasionally.
Whisk the sauce again and add to skillet. Toss well to combine and saute for 2-3 minutes or until slightly thickened, stirring often.
Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.
*Notes:
I use the San-J brand hoisin sauce for gluten-free.
Try this recipe with other mushrooms or a combination of mushrooms!
You can easily swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, bok choy, etc.
Tweak the sauce recipe as desired, adding more/less hoisin, tamari, and garlic to your tastes.
{Printer Friendly Version}
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