Stir-Fried Portobellos with Ginger-Oyster Sauce

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Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV

Stir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.

SERVES3 to 4

TIME55 minutes

has video

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 th...

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