Portobello Mushroom Stir-Fry

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Portobello Mushroom Stir-Fry

Ingredients:

Marinade:

  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 3-4 TBSP maple syrup
  • 1/2 tsp red pepper flake (more or less to taste)
  • 3-4 TBSP tamari (more or less to taste)
  • 1 TBSP sesame oil
  • 3 TBSP lime juice
  • 1 TBSP water

Vegetables:

  • 2 portobello mushrooms
  • 1 medium red bell pepper, thinly sliced
  • 1 cup chopped broccolini
  • 1 cup chopped green onion (optional)

For serving (optional):

  • 4 cups cooked brown rice
  • 1 tsp sesame seeds

Directions:

  1. Cook brown rice, if serving with stir-fry.
  2. Remove stems from the Portobello mushrooms, rinse in a colander, then lay out on towels to dry. Slice into thin strips.
  3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
  4. Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
  5. Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan, and sauté for 2-4 minutes on each side or until golden brown and slightly seared. (You may have to do this in two batches depending on the size of your pan.)
  6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
  7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. (Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.)
  8. Enjoy as is, or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion.
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