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Stir-Fried Portobellos with Soy-Maple Sauce

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Directions

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic, ginger, and red pepper flakes with 1 teaspoon oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. (Skillet will be crowded at first; arrange mushrooms in single layer as they shrink). Turn mushrooms with tongs 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 large plate; rinse skillet clean and dry with paper towels.

3. Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add green beans and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth and cover skillet; cook until beans are just tender, 2 to 3 minutes. Uncover skillet and cook until remaining liquid evaporates, about 30 seconds. Transfer beans to plate with mushrooms.

4. Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add bell pepper and bok choy 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. Return mushrooms and all vegetables to skillet along with sauce ingredients; toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to serving platter, top with cashews (if using), and serve immediately.

Choosing and Preparing Vegetables for a Stir-Fry

Portobello mushrooms and eggplant are the mainstays in our stir-fries. As for the other vegetables, use those called for in the recipe or switch them with another vegetable from the same category below. We recommend using one harder, longer-cooking vegetable paired with quicker-cooking vegetable and a leafy green (either napa cabbage or bok choy).

Longer-cooking vegetables (to yield 2 cups)

4 small carrots, peeled, sliced on bias 1/4-inch-thick

1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces

1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces

1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths

1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker-cooking vegetables (to yield 1 cup)

1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice

3 ounces snow peas, strings and tough ends trimmed

3 medium ribs celery, ends trimmed, cut on bias 1/2-inch-thick

1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4-inch-thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)

1 small bok choy or napa cabbage (about 1 lb), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Serves 3 to 4

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