[lesset01]

**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.

[lesset01]

There are a lot of variations with this recipe, you can use tofu instead of mushrooms, and you can switch out the carrots and snow peas for other veggies too.


*If you read the recipe and think its too complicated, its not. As long as you cut up everything in advance its really easy...it just takes up a lot of dishes. It might be hard the first time you make it, but I can make it now in less than 45 min.
*This recipe is AMAZING by itself or served over brown rice.

If you prefer tofu to portobellos.....
Follow recipe for Stir-fried Portobellos with Ginger-Oyster Sauce through step 1. Cut 1 container extra-frim tofu into 24 triangles(hold knife parallel to cutting board and cut block horizontally into 2 rectangular planks. Cut each plank into 6 squares and each square into 2 triangles.) Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkile 1/3 cup cornstarch evenly onto baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. when skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels. Proceed with recipe from step 3.

You can switch the carrots out for one of these:
Broccoli, 1/2lb, stalks discarded, florets cut into 1 1/4 inch pieces
cauliflower, 1/2lb, core removed, florets cut into 1 1/4 inch pieces
asparagus, 1lb, bottoms trimmed, cut on bias into 1 1/2 inch lengths
green beans, 1/2lb, ends trimmed, cut on bias into 1 /12 inch lengths

You can switch the snow peas out for one of these:
bell pepper, 1 medium, stemmed, seeded, and cut into 1/2 inch dice
celery, 3 medium ribs, ends trimmed, cut on bias 1/2 inch thick
zucchini or summer squash, 1 small, seeded, quartered lengthwise, and cut on bias 1/4 inch thick