Stir-Fried Portobellos w/ Ginger-Oyster Sauce

Stir-Fried Portobellos w/ Ginger-Oyster Sauce

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

SERVES 3 TO 4

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 toasted 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 vegetables
1/2 cup low-sodium chicken or vegetable broth
1 cup snow peas or other quicker-cooking vegetables
1 pound leafy greens
1 tablespoon sesame seeds, toasted (optional)

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 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. 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; rinse skillet clean and dry with paper towels.

3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning 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 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 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.