Stir-Fried Portobellos with Sweet Chili-Garlic Sauce
Appears in Cook's Illustrated May/June 2006
Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.
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...