High Fructose Corn Syrup 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
- 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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