Stir-Fried Portobellos with Ginger-Oyster Sauce

From America's Test Kitchen Season 8: Asian Take-Out at Home

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… read more

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.

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Serves 3 to 4

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Ingredients

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