Stir-Fried Portobellos with Sweet Chili-Garlic Sauce

Name: Stir-Fried Portobellos with Sweet Chili-Garlic Sauce
Yield: Serves 3 to 4
Cuisine: Asian
Ingredients: 2 tablespoons, soy sauce; 2 tablespoons, honey; 1/4 cup, low-sodium chicken broth or vegetable broth; 1 tablespoon, rice vinegar; 1 teaspoon, Asian chili sauce; 1 tablespoon, cornstarch; 3/4 cup, low-sodium chicken broth or vegetable broth; 3 tablespoons, soy sauce; 2 tablespoons, honey; 4 medium cloves, garlic, minced or pressed through garlic press (about 4 teaspoons); 4 teaspoons, minced fresh ginger; 4 tablespoons, vegetable oil; 6 - 8 , portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see illustrations below), and cut into 2-inch wedges (about 7 cups); 2 cups, carrots (sliced) or other longer-cooking vegetable from the chart below; 1/2 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)

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Appears in Cook's Illustrated May/June 2006

SERVES3 to 4

TIME55 minutes

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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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