Stir-Fried Portobellos with Ginger-Oyster Sauce
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 3 to 4
Ingredients
Glaze
2 tablespoons soy sauce 2 tablespoons sugar ¼ cup low-sodium chicken broth or vegetable brothSauce
1 tablespoon soy sauce 1 cup low-sodium chicken broth or vegetable broth3 tablespoons oyster sauce 2 teaspoons toasted sesame oil 1 tablespoon cornstarchVegetables
2 medium cloves garlic, 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 (see below), and cut into 2-inch wedges (about 7 cups)2 cups carrots (sliced), or other longer-cooking vegetable from the chart below½ cup low-sodium chicken broth or vegetable broth1 cup snow peas or other quick-cooking vegetable from the chart below1 pound leafy greens from chart below1 tablespoon toasted sesame seeds (optional)Before You Begin
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Time
55 minutesYield
Serves 3 to 4Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, 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 (see below), and cut into 2-inch wedges (about 7 cups)
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, 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 (see below), and cut into 2-inch wedges (about 7 cups)
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons sugar
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
Vegetables
2 medium cloves garlic, 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 (see below), and cut into 2-inch wedges (about 7 cups)
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
½ cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)
Test Kitchen Techniques
Why This Recipe Works
When designing a satisfying vegetarian stir-fry recipe, we chose hefty portobellos to stand in for meat and then followed our tried-and-true procedure for stir-fries: Cook the mushrooms in batches and set aside (we added a glaze to boost the flavor); steam-sauté the longer-cooking vegetables (such as carrots and broccoli) and set them aside; stir-fry the softer vegetables (such as celery, bell pepper, greens, and aromatics); then add everything back to the pan along with a flavorful sauce.
Before You Begin
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments