Kims Kicked Up Portabella And Vegetable Stir Fry Recipes

Steps:

• In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
• Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
• Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
• Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
• Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
• Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
• Add the green onion and sprouts and serve.

Steps:

• In a large skillet, cook chopped onion and red pepper strips in hot cooking oil for 2 minutes. Add sliced mushrooms and stir-fry over medium-high heat for 2 to 3 minutes or until vegetables are tender.
• Stir in balsamic vinegar, soy sauce, and Worcestershire sauce. Cook and stir for 1 to 2 mintues or until most of the liquid is absorbed.
• Serve over hot cooked brown rice.

Steps:

• In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
• Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
• Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.