Portabella Mushroom Stir Fry

Elevate your weeknight dinner game with this vibrant Portabella Mushroom Stir Fry, a quick and flavorful dish brimming with wholesome ingredients. Tender strips of meaty portabella mushrooms are paired with a colorful medley of broccoli florets, red bell pepper, snow peas, and carrots, creating a perfect harmony of textures and flavors. Infused with the aromatic duo of garlic and ginger, and coated in a savory soy-sesame sauce, this stir fry is a delightful combination of umami and freshness. Ready in just 30 minutes, it’s ideal for busy schedules while offering a healthy, plant-forward meal. Garnished with sesame seeds and green onions, this recipe is perfect for serving over rice or noodles, making it a satisfying and versatile option for any occasion. Whether you're searching for vegetarian dinner ideas or quick stir fry recipes, this dish delivers bold flavors in every bite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 large caps Portabella mushrooms
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 1 medium Carrot
• 1 cup Snow peas
• 3 cloves Garlic
• 1 inch piece Ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions
• 1 teaspoon Sesame seeds

Directions

Step 1

Clean the portabella mushrooms by gently wiping them with a damp cloth. Slice the mushrooms into thick strips.

Step 2

Chop the broccoli into bite-sized florets, julienne the red bell pepper, and peel and thinly slice the carrot. Set these vegetables aside.

Step 3

Trim the snow peas and mince the garlic and ginger. Slice the green onions into thin rounds for garnish.

Step 4

In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water. Stir until the cornstarch dissolves completely and set the sauce mixture aside.

Step 5

Heat a wok or large skillet over medium-high heat and add the vegetable oil.

Step 6

Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.

Step 7

Add the portabella mushrooms to the wok and cook for 3-4 minutes until they begin to soften and release their moisture.

Step 8

Toss in the broccoli, red bell pepper, carrot, and snow peas. Stir-fry for another 5 minutes, stirring frequently, until the vegetables are tender-crisp.

Step 9

Pour the sauce into the wok and toss everything to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the vegetables.

Step 10

Remove from heat and garnish with sliced green onions and sesame seeds.

Step 11

Serve hot over steamed rice or noodles, and enjoy your delicious Portabella Mushroom Stir Fry!

Nutrition Facts

Serving size	(982.9g)

Amount per serving	% Daily Value*
Calories	768.1

Total Fat 58.0g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 29.3g
Cholesterol 0mg	0%
Sodium 1865.2mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 17.1g	0%
Total Sugars 19.7g
Protein 24.0g	0%

Vitamin D 25.4IU	0%
Calcium 219.4mg	0%
Iron 7.1mg	0%
Potassium 2225.3mg	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: 63.1%

Protein: 11.6%

Carbs: 25.3%