STIR-FRIED PORTOBELLOS WITH SWEET CHILI-GARLIC SAUCE

Gina

ingredients

Glaze
2 TBL soy sauce
2 TBL honey
1/4 cup low-sodium chicken broth or vegetable broth
Sauce
1 TBL rice vinegar
1 TSP Asian chili sauce
1 TBL cornstarch
3/4 cup low-sodium chicken broth or vegetable broth
3 TBL soy sauce
2 TBL honey
Vegetables
4 medium cloves garlic, minced or pressed through garlic press (about 4 TSP)
4 TSP minced fresh ginger
4 TBL vegetable oil
6 - 8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed, and cut into 2" wedges (about 7 cups)
2 cups carrots (sliced)
1/2 cup low-sodium chicken or vegetable broth
1 cup snow peas
1 lb leafy greens (bok choy or napa cabbage)
1 TBL toasted sesame seeds (optional)

directions

1
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 TSP oil. Set bowls aside.
2
2. Heat 3 TBL vegetable oil in 12” nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
3
3. Heat 1 TSP vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
4
4. Heat remaining TSP vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
5
5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.