The portobello mushroom is often used as a meatless alternative to a burger because it has a “meaty” umami flavor and a chewy texture. In this stir-fry, it’s more like slivered steak, and it’s seared and then coated with a maple sauce for a subtle sweetness.
Ingredients
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 4 large portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 1 large red bell pepper, sliced
- 2 cups kale, stemmed and chopped
Preparation
- In a measuring cup, combine the tamari, rice vinegar, maple syrup and sesame oil. Reserve.
- Place a wok or large saute pan over high heat. Drizzle with canola oil and swirl the pan to coat. Add half of the portobello slices and stir fry until shrunken, then transfer to a plate. Sear the second batch of mushrooms and place on the plate.
- Add the garlic, ginger, red pepper flakes, bell pepper and kale and stir fry until the pepper is softened slightly. Add the mushrooms back to the pan, then stir the sauce and drizzle over the pan. Stir until slightly thickened.
Serving Suggestion
Serve over rice or cauliflower rice, topped with scallions.
Nutritional Information
120 calories, 4.5 g. fat, 0 mg. cholesterol, 540 mg. sodium, 18 g. carbohydrate, 4 g. fiber, 6 g. protein
