Portabello Stir Fry
Yield
3 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, portabello
|
*
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
zucchini
sliced |
|
| ½ | head |
broccoli florets
|
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| ½ | pound |
tofu
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | cup |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, portabello
|
*
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
zucchini
sliced |
|
| 0.5 | head |
broccoli florets
|
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 226.8 | g |
tofu
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
warm |
|
Directions
Dissolve the miso in the water.
Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix.
Set aside.
Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok.
Add the garlic and ginger, stir around until the garlic starts to brown.
Add the mushrooms, toss for about 3 minutes until they start to soften.
Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu.
Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce.
Stir until it thickens (about 3 minutes), then serve with rice or noodles.
