Gluten Free Portobello Mushroom Stir-Fry with Garlic and Ginger
Meaty portobello strips, crisp snap peas, and sweet red bell pepper come together in a glossy, ginger-forward sauce that tastes like it came from your favorite takeout spot — except you made it at home in about 30 minutes. The key to getting that deep, savory flavor is the tamari-based sauce, which delivers all the umami punch of traditional soy sauce without any wheat. That swap is what makes this dish genuinely safe for anyone avoiding gluten, rather than just "close enough." Searing the mushrooms in a hot wok until they're deeply browned and any excess liquid has cooked off is the move that gives them a satisfying, almost meaty texture that holds up beautifully once the sauce goes in. A hit of fresh ginger and four cloves of minced garlic bloom in the center of the pan for just 30 seconds — enough to make your kitchen smell incredible without letting them burn. Everything gets tossed together and finished with a cornstarch-thickened sauce that clings to every piece of vegetable and mushroom. Served over fluffy long-grain white rice and scattered with scallions, this makes four generous bowls that are as weeknight-easy as they are genuinely impressive.
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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
- 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
- 6 oz snap peas, strings removed
- 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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