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From America's Test Kitchen
Without meat, vegetable stir-fries can devolve from a one-dish meal into a side dish. We wanted to make a satisfying, filling meal out of stir-fried vegetables—without meat.
We chose hefty, meaty portobello mushrooms as the main vegetable. We found that removing the gills kept them from tasting leathery and raw. We tried cutting them in a variety of shapes, but settled on 2-inch wedges, which were so hearty we didn’t miss the meat. We cooked the mushrooms over medium-high heat until browned and tender, then added a mixture of broth, soy sauce, and sugar and reduced it to a glaze—this provided an intense flavor boost to the mushrooms. For this stir-fry, we bulked up the amount of vegetables in our traditional stir-fries, settling on carrots, snow peas, and napa cabbage. Finally, the sauce: A simple mixture of broth, oyster-flavored sauce, soy sauce, cornstarch, and sesame oil, and a heavy dose of ginger tied the dish together, giving the vegetables great flavor—and nobody missed the meat!
Serves 3 to 4
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.
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