STIR-FRIED PORTOBELLOS WITH SOY-MAPLE SAUCE

SERVES: 4

TOTAL TIME: 40 minutes

WHY THIS RECIPE WORKS Hefty, meaty portobello mushrooms, in conjunction with snow peas and carrots, make for a super-satisfying vegetable stir-fry that’s great as is or over rice. Cooking the mushrooms in two batches kept them from steaming in their own juices, guaranteeing even cooking and good browning, and adding a quick glaze at the end gave the mushrooms a strong sweet-salty flavor boost. We then stir-fried the snow peas and carrots in the same skillet until crisp-tender, added garlic and ginger and cooked until they were just fragrant, and stirred in the
mushrooms and sauce to coat everything with its glossy goodness.

INGREDIENTS:

GLAZE

• 3 tablespoons maple syrup
• 2 tablespoons mirin
• 1 tablespoon soy sauce

SAUCE

• ½ cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1½ tablespoons mirin
• 2 teaspoons rice vinegar
• 2 teaspoons cornstarch
• 2 teaspoons toasted sesame oil

VEGETABLES

• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• ¼ teaspoon red pepper flakes
• 2 pounds portobello mushroom caps, gills removed, cut into 2-inch wedges
• 8 ounces snow peas, strings removed and sliced ¼ inch thick on bias
• 2 carrots, peeled and cut into 2-inch-long matchsticks

INSTRUCTIONS:

1. For the glaze, whisk all ingredients together in a bowl.
2. For the sauce, whisk all ingredients together in a bowl.
3. For the vegetables, combine 1 teaspoon oil, garlic, ginger, and red pepper flakes in a bowl. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until shimmering. Add half of mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Flip mushrooms, reduce heat to medium, and cook until second side is browned and mushrooms are tender, about 5 minutes. Transfer to second bowl. Repeat with 1 tablespoon oil and remaining mushrooms.
4. Return all mushrooms to the pan, add glaze, and cook over medium-high heat, stirring frequently, until glaze is thickened and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to a bowl.
5. Wipe now-empty skillet clean with paper towels. Heat remaining 2 teaspoons oil in a clean skillet over high heat until shimmering. Add snow peas and carrots and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into vegetables.
6. Return mushrooms to skillet. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Transfer to serving platter. Serve.