Stir-Fried Portobellos With Ginger-Oyster Sauce

By amaliana

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Ingredients

• Glaze
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1/4 cup low-sodium chicken or vegetable broth
• Sauce
• 1 tablespoon soy sauce
• 1 cup low-sodium chicken or vegetable broth
• 3 tablespoons oyster-flavored sauce
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• Vegetables
• 2 medium garlic cloves, minced or pressed through garlic press(about 2 teaspoons)
• 4 teaspoons minced fresh ginger
• 4 tablespoons vegetable oil
• 6-8 portobello mushrooms(each 4 to 6 inches), stems discarded, gills removed, and cut into 2-inch wedges( about 7 cups)
• 2 cups sliced carrots or other longer-cooking vegetable (broccoli, cauliflower, asparagus, green beans)
• 1/2 cup low-sodium chicken or vegetable broth
• 1 cup snow peas or other quicker cooking vegetables( bell pepper, celery, zucchini or summer squash)
• 1 pound leafy greens(bok choy, napa cabbage)
• 1 tablespoon sesame seeds, toasted (optional)

Details

Servings 3

Preparation

Step 1

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tabelspoons 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. Using tongs, turn mushrooms 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 plate; rines skillet clean and dry with paper towels.

3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until begining to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; 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.

4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems 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 whilted, 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 all vegetables to skillet along with sauce. Toss to combine and cook, stirring until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.

Stir-Fried Portobellos With Sweet Chili-Garlic Sauce

Follow recipe for Stir-Fried Portobellos with Ginger-Oyster Sauce, replacing sugar in glaze with 2 tablespoons honey. For sauce, increase soy sauce to 3 tablespoons, reduce broth to 3/4 cup, and replace oyster-flavored sauce and sesame oil with 2 tablespoons honey, 1 tablespoons rice wine vinegar, and 1 teaspoon Asian chili sauce. Increase garlic to 4 teaspoons.

How to Stir-Fry Tofu

When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. Most tofu is sold in 12- or 16-ounce blocks. To cut tofu for a stir-fry, hold a chef's knife paralell to the cutting board and cut the block in half horizontally to from two rectangular planks. Cut each plank into six squares, then cut each square diagonally into two triangles.

Stir-Fried Tofu

Follow recipe for Stir-Fried Portobellos with Ginger-Oyster Sauce through step 1. Cut 1 container extra-firm tofu into 24 triangles. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle 1/3 cup cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients 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 recipe from Step 3.