This recipe originally featured on The Forest and Fig, developed by our partnered blogger, Sara Stevens.
Crispy portobellos in a savory sauce with a nice punch of ginger will rival your favorite Chinese take out comfort food. This flavorful and spicy stir-fry is incredibly easy and ready in just 30 minutes, helping you get dinner on the table quickly. Enjoy this saucy dish over rice with sweet sesame seeds and plenty of green onion.
For the Ginger Sauce:
- 5 cloves garlic, minced
- ½ cup fresh ginger, minced
- 4 tablespoons rice wine vinegar
- 3 tablespoons tamari
- 3 tablespoons maple syrup
- 2 tablespoons sesame oil
- 1 tablespoon sriracha
For the Stirfry:
- 4 portobello mushrooms, sliced
- 2 cups white rice
- 2 red peppers, sliced
- 1 cup edamame beans, steamed
- ½ cup green onions, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- For the sauce : In a saucepan over medium heat, measure out sesame oil. Add garlic and ginger and saute for 5-7 minutes until tender.
- Add rice wine vinegar, tamari, maple syrup and hot sauce and bring to a simmer.
- Transfer to blender and blend sauce until smooth.
- For the stirfry: Cook the rice according to the instructions on the package.
- Heat the canola oil over medium high heat in a skillet. Toss the portobello slices in corn starch, shake to remove any excess and transfer them to the skillet. Fry the mushrooms for 3-5 minutes on each side, until crispy.
- Meanwhile, add ginger sauce and sliced red peppers to a sauce pan and bring to a simmer. Once mushrooms are crispy, add them to the pan with the red peppers and sauce and stir to combine.
- Serve over rice with steamed edamame as well as sesame seeds and green onion to garnish. Enjoy!!