Kim’s Kicked Up Portabella and Vegetable Stir-Fry Recipe
If you’re in the mood for a vibrant, flavorful stir-fry that packs a punch, look no further than Kim’s Kicked Up Portabella and Vegetable Stir-Fry! This savory dish is an explosion of tastes and textures, combining tender mushrooms, crisp veggies, and a rich, zesty sauce that will make your taste buds tingle. The chili garlic sauce gives it the perfect kick, but feel free to adjust the heat level to your liking. Whether you’re a fan of meatless meals or looking to add protein, this recipe is versatile enough for any dietary preference. Plus, it cooks in under 30 minutes, making it a great choice for a quick weeknight dinner!
Recipe Overview
- Cook Time: 6 minutes
- Prep Time: 20 minutes
- Total Time: 26 minutes
- Category: Vegetable
- Servings: 2
- Calories per Serving: 184.3
- Difficulty: Easy
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Portabella mushrooms | 1 large | Sliced |
| Chinese five-spice powder | 1 teaspoon | For marinating the mushrooms |
| Light soy sauce | 2 tablespoons | Adds saltiness and depth |
| Rice vinegar | 2 tablespoons | For acidity and balance |
| Hoisin sauce | 1 tablespoon | Sweet and savory flavor |
| Garlic | 2 cloves | Minced |
| Ginger | 2 teaspoons | Freshly grated |
| Cornstarch | 1 tablespoon | To thicken the sauce |
| Sesame seeds | 5 teaspoons | For garnish and a nutty crunch |
| Broccoli florets | 1 cup | Fresh, cut into bite-sized pieces |
| Asparagus spears | 1 cup | Cut into 2-inch pieces |
| Red bell pepper | 1 medium | Sliced into thin strips |
| Green onion | 1/4 cup | Chopped, for garnish |
| Mung bean sprouts | 1/4 cup | Adds freshness and crunch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 184.3 |
| Total Fat | 9.2g |
| Saturated Fat | 1.4g |
| Cholesterol | 0.1mg |
| Sodium | 1081.3mg |
| Total Carbohydrates | 21.8g |
| Dietary Fiber | 4.4g |
| Sugars | 6.4g |
| Protein | 8.4g |
Instructions
1. Marinate the Mushrooms
In a small bowl, combine the portabella mushrooms with the Chinese five-spice powder and 1/2 tablespoon of sesame oil. Toss everything together until the mushrooms are evenly coated. Allow the mixture to marinate for about 10 minutes. This step infuses the mushrooms with the bold flavors of the spices, making them the star of the stir-fry.
2. Prepare the Sauce
While the mushrooms are marinating, whisk together the light soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, and the remaining 1/2 tablespoon of sesame oil. Stir until the cornstarch is fully dissolved, and the sauce is smooth. Set this mixture aside โ youโll add it to the stir-fry later.
3. Sautรฉ the Mushrooms
Heat your nonstick stir-fry pan or wok over medium-high heat. Spray the surface lightly with cooking spray, or if your pan is not nonstick, add a bit of oil. Once the pan is hot, add the marinated mushrooms. Stir constantly, allowing them to cook for about 2 minutes, until theyโre softened and slightly browned. Once cooked, remove the mushrooms from the pan and set them aside.
4. Stir-Fry the Vegetables
In the same pan, add the broccoli florets, asparagus spears, and red bell pepper strips. Stir-fry these vegetables for about 3 minutes, ensuring they remain tender-crisp. Stir constantly to avoid burning. This step ensures that the vegetables stay vibrant and retain their crunch while soaking up the flavors in the pan.
5. Combine the Sauce
Return the mushrooms to the pan along with the stir-fried vegetables. Pour the prepared sauce over the mixture and stir to coat everything evenly. Continue stirring for about one minute, allowing the sauce to thicken and coat the mushrooms and vegetables. Youโll notice the sauce become glossy and sticky, perfectly binding everything together.
6. Add Final Touches
Just before serving, toss in the chopped green onions and mung bean sprouts. Stir everything together for a final mix, ensuring that the sprouts remain crunchy and fresh while the green onions add a burst of color and flavor.
7. Serve and Enjoy
Serve the stir-fry hot with a side of steamed rice or Chinese noodles to soak up all the delicious sauce. The combination of flavors and textures will leave you craving more!
Recipe Tips and Variations
- Adjust the Heat: If you prefer a milder dish, reduce or omit the chili garlic sauce. You can always add more later if you want extra spice.
- Veggie Options: Feel free to swap the vegetables for others based on what you have on hand or your personal preferences. Snap peas, carrots, or baby corn could be great additions or substitutes.
- Meat Substitutes: If youโd like to add some protein to the dish, try using tofu, chicken, or beef in place of the portabella mushrooms. Simply stir-fry the protein first and then proceed with the rest of the recipe.
- Serving Suggestions: This stir-fry pairs wonderfully with a side of steamed jasmine rice or noodles. You can also top it with a drizzle of extra hoisin sauce or a sprinkle of crushed peanuts for added crunch.
Why You’ll Love This Stir-Fry
Kim’s Kicked Up Portabella and Vegetable Stir-Fry is a simple yet bold recipe that offers a delightful combination of flavors and textures. The umami from the soy sauce and hoisin, the warmth of the five-spice powder, and the tanginess from the rice vinegar create a well-balanced sauce that enhances the vegetables and mushrooms. The stir-fry method ensures a quick and easy meal that retains the natural crunch and flavor of the ingredients. Whether you’re looking for a vegetarian option or a quick weeknight dinner, this stir-fry is sure to impress!
This recipe is perfect for those who enjoy a spicy, savory, and satisfying stir-fry with a variety of vegetables. Plus, it’s quick to prepare and packs a nutritious punch. Make it your next go-to dish when youโre craving something flavorful and filling!
