- 2 cloves garlic, minced
- 2 teaspoon minced ginger
- 3-4 Tablespoon maple syrup
- 1/2 teaspoon red pepper flake
- 3-4 Tablespoon tamari ( or soy sauce)
- 1 Tablespoon sesame oil
- 3 Tablespoon lime juice
- 1 Tablespoon water
- 2 Portobello mushrooms
- 1 medium red bell pepper ( thinly sliced)
- 90g broccoli 100g chopped green onions
For serving (optional)
- 500g cooked brown rice or cauliflower rice
- 1 teaspoon sesame seeds
Cook rice ( or cauliflower rice) if serving with stir-fry. Wipe portobello mushrooms clean with a slightly damp towel and slice into thin strips.
Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
Add portobello mushrooms to a large shallow dish and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prepare your vegetables.
Toss occasionally to evenly coat. Chop vegetables and set aside. Once portobellos have marinade, heat a large frying pan over medium heat and add a bit of sesame oil. Saute mushrooms for 2-4 minutes on each side or until golden brown and slightly seared.
Set portobello mushrooms aside and loosely cover to keep warm. Then add red pepper and broccoli to the pan and saute 2-3 minutes, stirring frequently. Add the green onion and remaining portobello marinade and toss to coat. Cook for 1 minute.
Then remove from heat and serve immediately. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. YUM!
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.