Kim's Kicked Up Portabella and Vegetable Stir Fry

Packed with bold flavors and vibrant colors, Kim's Kicked Up Portabella and Vegetable Stir Fry is the ultimate quick and healthy dinner option for veggie lovers. This recipe features meaty portabella mushrooms, crisp-tender broccoli and snap peas, and sweet bell peppers, all stir-fried to perfection with ginger, garlic, and red onion for a fragrant base. The dish is brought to life with a luscious sauce made from soy sauce, hoisin, sriracha, and sesame oil, delivering just the right balance of savory, spicy, and umami. Garnished with toasted sesame seeds and fresh scallions, this 35-minute stir fry is a satisfying option served over rice or noodles. Ideal for busy weeknights, it’s a colorful, nutrient-packed crowd-pleaser that doesn’t skimp on flavor!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps portabella mushrooms
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 cups broccoli florets
• 1 large carrot
• 1 cup snap peas
• 1 small red onion
• 3 large garlic cloves
• 1 tablespoon ginger
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• 2 tablespoons hoisin sauce
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds
• 2 scallions

Directions

Step 1

Clean and slice the portabella mushroom caps into 1/2-inch thick strips.

Step 2

Deseed and slice the red and yellow bell peppers into thin strips.

Step 3

Cut the broccoli florets into bite-sized pieces.

Step 4

Peel and thinly slice the carrot into diagonal slices.

Step 5

Trim the snap peas, removing any tough strings.

Step 6

Peel and thinly slice the red onion into half-moons.

Step 7

Mince the garlic cloves and finely grate or mince the ginger.

Step 8

In a small bowl, whisk together the soy sauce, sesame oil, sriracha, hoisin sauce, rice vinegar, cornstarch, and water. Set aside.

Step 9

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Step 10

Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove from the pan and set aside.

Step 11

Add the remaining 1 tablespoon of vegetable oil to the pan, then add the red onion, ginger, and garlic. Stir-fry for 30 seconds until fragrant.

Step 12

Add the broccoli, carrots, and snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Step 13

Add the bell peppers and cook for another 2-3 minutes, keeping the vegetables vibrant and slightly crunchy.

Step 14

Return the mushrooms to the pan and pour the prepared sauce over the vegetables.

Step 15

Toss everything together to coat evenly, letting the sauce thicken for 1-2 minutes.

Step 16

Remove from heat and sprinkle with toasted sesame seeds.

Step 17

Garnish with sliced scallions and serve immediately over steamed rice or noodles if desired.

Nutrition Facts

Serving size	(1479.4g)

Amount per serving	% Daily Value*
Calories	889.4

Total Fat 47.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 23.2g
Cholesterol 1.0mg	0%
Sodium 1088.4mg	0%
Total Carbohydrate 102.6g	0%
Dietary Fiber 25.6g	0%
Total Sugars 40.6g
Protein 29.3g	0%

Vitamin D 33.9IU	0%
Calcium 353.5mg	0%
Iron 9.9mg	0%
Potassium 2966.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 12.3%

Carbs: 42.9%