Stir-Fried Portobellos with Sweet Chili-Garlic Sauce

Name: Stir-Fried Portobellos with Sweet Chili-Garlic Sauce
Yield: Serves 3 to 4
Cuisine: Asia, Asian
Ingredients: 2 tablespoons, soy sauce; 2 tablespoons, honey; 1/4 cup, low-sodium chicken broth or vegetable broth; 1 tablespoon, rice vinegar; 1 teaspoon, Asian chili sauce; 1 tablespoon, cornstarch; 3/4 cup, low-sodium chicken broth or vegetable broth; 3 tablespoons, soy sauce; 2 tablespoons, honey; 4 medium cloves, garlic, minced or pressed through garlic press (about 4 teaspoons); 4 teaspoons, minced fresh ginger; 4 tablespoons, vegetable oil; 6 - 8 , portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see illustrations below), and cut into 2-inch wedges (about 7 cups); 2 cups, carrots (sliced) or other longer-cooking vegetable from the chart below; 1/2 cup, low-sodium chicken broth or vegetable broth; 1 cup, snow peas or other quick-cooking vegetable from the chart below; 1 pound, leafy greens from chart below; 1 tablespoon, toasted sesame seeds (optional)

Main Courses
Asia
Asian
Fruits & Vegetables
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated May/June 2006

Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.

SERVES 3 to 4

TIME 55 minutes

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