This vibrant Portabello Stir Fry is a quick, satisfying weeknight dinner that proves vegetables can be the star of the show. Juicy portobello mushrooms provide a meaty texture, while crisp carrots, zucchini, and broccoli add color and crunch. The dish is brought together by a savory, umami-packed sauce made from brown rice miso, fresh ginger, garlic, and a hint of five-spice powder. Finished with a splash of sake and thickened with cornstarch, the glossy sauce clings perfectly to the tofu and veggies. It’s an international-inspired meal that is easy to customize with whatever vegetables you have on hand. Serve over steamed rice or noodles for a complete, comforting, and entirely plant-based meal that the whole family will love.
Portabello Stir Fry (Narad)
Description
This vibrant Portabello Stir Fry is a quick, satisfying weeknight dinner that proves vegetables can be the star of the show. Juicy portobello mushrooms provide a meaty texture, while crisp carrots, zucchini, and broccoli add color and crunch. The dish is brought together by a savory, umami-packed sauce made from brown rice miso, fresh ginger, garlic, and a hint of five-spice powder. Finished with a splash of sake and thickened with cornstarch, the glossy sauce clings perfectly to the tofu and veggies. It&# 226;ÂÂs an international-inspired meal that is easy to customize with whatever vegetables you have on hand. Serve over steamed rice or noodles for a complete, comforting, and entirely plant-based meal that the whole family will love.Ingredients
Directions
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Slice 1 carrot and 1 medium zucchini into 1/4-inch thick pieces. Cut 1/2 head of broccoli into florets and slice the stem into 1/4-inch pieces.
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Drain 1/2 lb extra firm tofu and cut into 1/2-inch cubes. Drain 1 can of sliced water chestnuts.
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Mince 2 cloves of garlic and 1 teaspoon of fresh ginger.
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In a small bowl, dissolve 1 tablespoon of mellow brown rice miso paste in 1 cup of warm water.
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Dissolve 1 tablespoon of cornstarch in a few tablespoons of hot water until smooth, then whisk into the miso mixture along with 2 teaspoons of soy sauce, 1/8 teaspoon of Chinese five-spice powder, the minced garlic, and minced ginger. Set aside.
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Heat a wok or large skillet over medium-high heat. Add 1 to 2 tablespoons of peanut oil and swirl to coat the bottom.
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Add the portobello mushrooms to the hot oil and toss for about 3 minutes until they begin to soften and release moisture.
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Add the sliced carrots and stir-fry for about 2 minutes.
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Add the broccoli florets and stems, stir-frying for another minute.
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Add the water chestnuts and tofu cubes, tossing gently to combine with the vegetables.
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Add a splash of sake, white wine, or dry sherry. Stir for 1-2 minutes to let the alcohol cook off and flavors meld.
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Pour the prepared miso sauce over the vegetables and tofu.
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Stir constantly for about 3 minutes, or until the sauce thickens and coats all the ingredients evenly.
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Serve immediately over steamed rice or noodles.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 11.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.5g2%
- Sugars 1.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
