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
Ingredients
| 1 1/3 | cups uncooked regular long-grain white rice |
| 2 2/3 | cups water |
| 1/4 | cup water |
| 2 | tablespoons soy sauce |
| 1 | tablespoon hoisin sauce |
| 2 | teaspoons cornstarch |
| 1 | teaspoon honey |
| 1 | (6-oz.) pkg. portobello mushroom caps |
| 1 | medium onion, cut into thin wedges |
| 1 | small red bell pepper, cut into thin strips |
| 1 | garlic clove, minced |
| 3 | cups fresh broccoli florets (about 6 oz.) |
| 1/4 | cup water |
Preparation
| 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. |
