Fructose Free Gluten Free Portobello Mushroom Stir-Fry with Garlic and Ginger
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
For the sauce
- ¼ cup tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp cornstarch
- ½ tsp red pepper flakes
For the stir-fry
- 4 large portobello mushroom caps (about 1 lb), gills scraped, cut into ½-inch strips
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 6 oz snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
For serving
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, toasted sesame oil, honey, cornstarch, and red pepper flakes in a small bowl until the cornstarch is fully dissolved. Set aside.
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