- 3
Ingredients
- Glaze
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 3 tablespoons maple syrup
- Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 3/4 cup low-sodium chicken broth or vegetable broth
- Vegetables
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon hot red pepper flakes, or more to taste (up to 1/2 teaspoon)
- 4 tablespoons vegetable oil
- 6 - 8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see below), and cut into 2-inch wedges (about 7 cups)
- 8 ounces green beans or other longer-cooking vegetable from the chart below
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 cup diced red bell pepper or other quick-cooking vegetable from the chart below
- 1 pound leafy greens from chart below
- 1/4 cup roasted unsalted cashews (optional)
Preparation
Step 1
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic, ginger, and red pepper flakes with 1 teaspoon oil. Set bowls aside.
2. 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). Turn mushrooms with tongs and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to large plate; rinse skillet clean and dry with paper towels.
3. Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add green beans and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth and cover skillet; cook until beans are just tender, 2 to 3 minutes. Uncover skillet and cook until remaining liquid evaporates, about 30 seconds. Transfer beans to plate with mushrooms.
4. Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add bell pepper and bok choy or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
5. Return mushrooms and all vegetables to skillet along with sauce ingredients; toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to serving platter, top with cashews (if using), and serve immediately.