Baby Portobello Mushroom Stir Fry

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Baby Portobello Mushroom Stir Fry

Craving a mouthwatering meal that's both nutritious and lightning-fast to prepare? Look no further than this sensational Baby Portobello Mushroom Stir Fry that will revolutionize your cooking routine! In just 25 minutes, you'll create a restaurant-quality Asian-inspired dish that's bursting with flavor, packed with nutrients, and guaranteed to impress even the pickiest eaters. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious quick meals, this recipe is about to become your new go-to dinner solution.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings

Ingredients

  1. 8 oz baby portobello mushrooms, sliced
  2. 1 bell pepper, sliced
  3. 1 cup broccoli florets
  4. 2 tablespoons soy sauce
  5. 1 tablespoon olive oil
  6. 2 cloves garlic, minced
  7. 1 teaspoon ginger, grated
  8. Cooked rice for serving

Instructions

  1. Begin by preparing all your ingredients. Slice the baby portobello mushrooms and bell pepper into thin strips. Rinse the broccoli florets under cold water and set aside. Mince the garlic cloves and grate the ginger.
  2. In a large skillet or wok, heat the olive oil over medium-high heat. Allow the oil to heat for about 1 minute until it shimmers but does not smoke.
  3. Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Next, add the sliced baby portobello mushrooms to the skillet. Stir-fry for about 3-4 minutes until they start to soften and release their moisture.
  5. Incorporate the sliced bell pepper and broccoli florets into the skillet. Continue to stir-fry for an additional 5-6 minutes, or until the vegetables are tender-crisp.
  6. Pour the soy sauce over the vegetables in the skillet. Stir well to coat all the ingredients evenly with the sauce. Cook for another 1-2 minutes to allow the flavors to meld.
  7. Once everything is cooked to your liking, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more soy sauce if desired.
  8. Serve the baby portobello mushroom stir fry hot over cooked rice. Enjoy your delicious and healthy meal!

Tips

  1. Prep is Key: Chop all ingredients before you start cooking. Stir-frying moves quickly, so having everything ready prevents burning or overcooking.
  2. High Heat Magic: Use a wok or large skillet and keep the heat medium-high to achieve that perfect crisp-tender vegetable texture.
  3. Don't Overcrowd: Give your vegetables space in the pan. Overcrowding leads to steaming instead of stir-frying, which can make your veggies soggy.
  4. Timing Matters: Add firmer vegetables like broccoli and bell peppers later in the cooking process to maintain their crunch.
  5. Sauce Technique: Add soy sauce at the end of cooking to prevent burning and preserve its rich flavor.
  6. Rice Pairing: Use freshly cooked, slightly warm rice to absorb the delicious stir-fry sauce perfectly.
  7. Optional Enhancements: Consider adding protein like tofu, chicken, or shrimp, or sprinkle with sesame seeds or green onions for extra flavor and presentation.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 27g

Protein: 5g

Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

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