Wednesday, September 30, 2009

Portobello-Broccoli Stir-Fry

This stir-fry is chock full of nutrients, which makes up for the white rice. Mushrooms offer a lot of selenium, and red bell peppers have a ton of vitamin C, as does broccoli. I felt healthier after eating this! The sauce is a fairly standard brown stir-fry sauce, and I felt that it could've used some more hoisin sauce. I also added Sriracha for a bit of a kick.

Portobello-Broccoli Stir-Fry
source: Eat Better America


1 1/3cups uncooked regular long-grain white rice
2 2/3cups water

1/4cup water
2tablespoons soy sauce
1tablespoon hoisin sauce
2teaspoons cornstarch
1teaspoon honey

1(6-oz.) pkg. portobello mushroom caps
1medium onion, cut into thin wedges
1small red bell pepper, cut into thin strips
1garlic clove, minced
3cups fresh broccoli florets (about 6 oz.)
1/4cup water

1. Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.