lesset01
05-21-2007, 09:27 PM
**Note**: This recipe calls for portobello mushrooms, but I use baby bellas and it comes out the same. Also, make sure you have everything cut up in advance because the cooking goes quick.
To make this suit whatever Phase of FS you are on, just omit the ingredients that aren't allowed.
Cook's Illustrated Stir-fried Portobellos with Ginger Oyster Sauce
Glaze
2 tbsp soy sauce
2 tbsp sugar
1/4 cup low-sodium chicken or vegetable broth
Sauce
1 tbsp soy sauce
1 cup low-sodium chicken or vegetable broth
3 tbsp oyster-flavored sauce
2 tsp toasted sesame oil
1 tbsp cornstarch
Vegetables
2 medium garlic cloves, minced or pressed through garlic press
4 tsp minced fresh ginger
4 tbsp vegetable oil
6-8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed, and cut into 2-inch wedges (about 7 cups)
2 cups carrots, peeled, sliced on bias 1/4 inch thick
1/2 cup low-sodium chicken or vegetable broth
1 cup snow peas, strings and tough ends removed
1 lb napa cabbage, stem/cores separated, stem/cores cut into 1/4 inch thick strips, greens into 3/4 inch strips
1 tbsp sesame seeds (optional)
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 tsp vegetable oil. Set bowls aside
2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
3. Heat 1 tsp vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 broth and cover skillet; cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
4. Heat remaining tsp vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and napa cabbage cores/stems and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
5. Return all vegetables to skillet along with sauce. Toss to combine and cook, sitrring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.
To make this suit whatever Phase of FS you are on, just omit the ingredients that aren't allowed.
Cook's Illustrated Stir-fried Portobellos with Ginger Oyster Sauce
Glaze
2 tbsp soy sauce
2 tbsp sugar
1/4 cup low-sodium chicken or vegetable broth
Sauce
1 tbsp soy sauce
1 cup low-sodium chicken or vegetable broth
3 tbsp oyster-flavored sauce
2 tsp toasted sesame oil
1 tbsp cornstarch
Vegetables
2 medium garlic cloves, minced or pressed through garlic press
4 tsp minced fresh ginger
4 tbsp vegetable oil
6-8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed, and cut into 2-inch wedges (about 7 cups)
2 cups carrots, peeled, sliced on bias 1/4 inch thick
1/2 cup low-sodium chicken or vegetable broth
1 cup snow peas, strings and tough ends removed
1 lb napa cabbage, stem/cores separated, stem/cores cut into 1/4 inch thick strips, greens into 3/4 inch strips
1 tbsp sesame seeds (optional)
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 tsp vegetable oil. Set bowls aside
2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
3. Heat 1 tsp vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 broth and cover skillet; cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
4. Heat remaining tsp vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and napa cabbage cores/stems and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
5. Return all vegetables to skillet along with sauce. Toss to combine and cook, sitrring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.