Lunch / Dinner
Portobello Kung Pao
Stir-frying is all about the preparation—the cutting, chopping, and gathering of ingredients before the stove is ever turned on. But don't let this scare you—the prep is easy and can be done hours ahead.
FOR THE SAUCE—
FOR THE STIR-FRY—
FOR THE GARNISH—
With most stirfries, ingredients cook over high heat, but this recipe uses an additional technique—steaming. Asparagus and mushrooms are steamed along with the ginger and garlic to prevent these delicately flavored ingredients from scorching and turning bitter.
Whisk together vegetable broth, soy sauce, sherry, vinegar, and sugar for the sauce in a small bowl. Whisk in cornstarch until dissolved; set aside.
Heat oil in a large skillet or wok over high heat. Add gingerroot, garlic, and pepper flakes to the skillet; stir-fry 20–30 seconds. Add mushrooms and asparagus; stir-fry 1 minute. Add water to the skillet, cover, and steam 2 minutes. Uncover skillet and stir in sauce mixture. Bring stir-fry to a boil and cook for 1 minute, or until sauce thickens.
Add scallions and tomatoes to skillet; divide stir-fry evenly among four plates. Garnish each serving with cashews. Serve stir-fry immediately with Sesame Noodles.
Add water to mushrooms and asparagus in skillet, then cover to steam. This keeps the vegetables from scorching.
Stir in the sauce mixture and bring to a boil. This thickens the sauce and cooks out the starchy flavor.
Add the tomatoes and scallions right at the end. That way the scallions stay bright green.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 679mg 28%
Carbs 20g 6%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.