Best Kims Kicked Up Portabella And Vegetable Stir Fry Recipes

Kim's Kicked up Portabella and Vegetable Stir-fry image

Provided by Vino Girl

Categories Vegetable

Time 26m

Yield 2 serving(s)

Number Of Ingredients 17

1 cup portabella mushroom, sliced (or 2-3 small caps)
1 tablespoon sesame oil, divided (more as needed)
2 teaspoons Chinese five spice powder
2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 tablespoons chinese chili-garlic sauce
1 teaspoon hoisin sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons cornstarch
2 teaspoons sesame seeds
2 cups broccoli florets
5 asparagus spears, cut in one inch pieces
1 cup red bell pepper, sliced
1/4 cup green onion, sliced (or chopped red onion)
1/4 cup mung bean sprouts, fresh
cooking spray

Steps:

In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
Add the green onion and sprouts and serve.

Nutrition Facts : Calories 184.3, Fat 9.2, SaturatedFat 1.4, Cholesterol 0.1, Sodium 1081.3, Carbohydrate 21.8, Fiber 4.4, Sugar 6.4, Protein 8.4

Portabella Mushroom Stir-Fry image

Provided by Lvs2Cook

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion, chopped
1 medium sweet red pepper, cut into strips
1 teaspoon cooking oil
6 ounces fresh portabella mushrooms, halved crosswise and sliced (about 2 1/2 cups)
2 tablespoons balsamic vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 cups hot cooked brown rice

Steps:

In a large skillet, cook chopped onion and red pepper strips in hot cooking oil for 2 minutes. Add sliced mushrooms and stir-fry over medium-high heat for 2 to 3 minutes or until vegetables are tender.
Stir in balsamic vinegar, soy sauce, and Worcestershire sauce. Cook and stir for 1 to 2 mintues or until most of the liquid is absorbed.
Serve over hot cooked brown rice.

Nutrition Facts : Calories 147.1, Fat 2.1, SaturatedFat 0.3, Sodium 102.3, Carbohydrate 29, Fiber 3.2, Sugar 2.9, Protein 3.9

Any Vegetable Stir-Fry image

Provided by Sarah Copeland

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons canola oil or other neutral oil
1 heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1 tablespoons sesame seeds (optional)
4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or white wine vinegar
1 to 2 teaspoons toasted sesame oil
4 cups steamed white or brown long-grain, sushi or basmati rice, for serving
1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Steps:

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.