Portobello-Broccoli Stir-Fry
Portobello mushrooms have a meaty texture and rich flavor that beefs up this vegetarian stir-fry.
Makes 4 servings Prep Time:25 min Total Time:25 min Ease of Preparation: Easy Ingredients Rice 11/3 cups uncooked long-grain brown rice 2 2/3 cups water Sauce 1/4 cup water 2 tablespoons light soy sauce 1 tablespoon hoisin sauce 2 teaspoons cornstarch 1 teaspoon honey Stir-Fry 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.)(or use frozen) 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. Nutritional Notes: Calories 320; Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 1260mg; Carbohydrate 68g; Fiber 4g; Protein 9g
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