Portobello Mushroom & Broccoli Stir-Fry

Ingredients

• 12 oz. Portobello mushrooms*
• 2-3 cups fresh broccoli florets
• 1 medium yellow onion
• 1 red bell pepper
• 1/2 cup vegetable broth
• 3 Tbsp. tamari
• 2 Tbsp. hoisin sauce
• 2-3 cloves garlic
• 1-2 tsp. ginger, freshly grated
• 1 Tbsp. cornstarch
• Cooked rice, quinoa, or noodles
• Sesame seeds, red pepper flakes, etc.

Instructions

1. 1

   Make the sauce: Mince the garlic and add all stir-fry sauce ingredients to a small bowl. Whisk to combine and set aside.

2. 2

   Prepare mushrooms: Wipe the Portobello mushrooms clean with a damp towel. Remove the stem and slice them into thin strips (about 1/3-inch thick).

3. 3

   Prepare veggies: Cut the broccoli into bite-sized florets. Slice the onion and bell pepper.

4. 4

   Begin cooking: In a large skillet over medium-high heat, add about 3 Tbsp. water (or veggie broth) for no-oil sauté method. When the liquid is hot, add the mushrooms, broccoli, onion, and bell pepper. Sauté for 7-8 minutes, gently stirring occasionally. (Add a splash more water/broth if needed.)

5. 5

   Add sauce: Whisk the stir-fry sauce again and add to the skillet. Toss well to combine and sauté for about 3-4 minutes or until the sauce is slightly thickened, stirring often. Turn off heat.

6. 6

   Serve: Enjoy this dish as is, or spoon it over rice, quinoa, or noodles. Garnish your bowl with sesame seeds, red pepper flakes, or more tamari if desired.