skip to Main Content

Vegan Portobello Stir Fry

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Vegan Portobello Stir Fry – Don’t you just love going to Hibachi style restaurants and having de-lish-us stir fries?  Don’t you wish you had a cooking table like that at home?  (And I know you secretly wish you could toss an egg into your hat and make an onion volcano.  Don’t deny it.  It’s ok.  I know.)

While having a hibachi grill installed into your kitchen might be a bit extreme, you CAN make your own delicious, healthy stir fries that are just as amazing, and almost as easy as having an egg-catching, volcano-conjuring chef make for you.

For Paleo or Keto, try it with this cauliflower rice.

This recipe was adapted from simplyrecipes.com

Vegan Portobello Stir Fry
Vegan Portobello Stir Fry

Vegan Portobello Stir Fry

Author: Heidi Boortz
Servings : 4

Ingredients

Stir Fry

  • 1 Tbsp sesame oil
  • 1 Tbsp coconut oil
  • 3/4 cup carrot grated
  • 3/4 cup daikon radish grated
  • 1 red bell pepper cut into inch strips
  • 3 portobello mushroom caps large, sliced thin
  • 8 oz sugar snap pea pods
  • 1 can baby corn on the cob drained

Stir Fry Sauce

  • 3 Tbsp Bragg Liquid Aminos or Coconut Aminos
  • 1 inch fresh ginger peeled and minced
  • 1 Tbsp bottled minced garlic
  • 1 green onion sliced
  • 1/2 tsp chili oil or sesame oil
  • 1 Tbsp cornstarch or Arrowroot Powder

Brown Rice

  • 1 cup brown rice uncooked

Instructions

Rice

  • Combine rice and 3 cups water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed. Fluff with fork.

Rice (Instant Pot)

  • Combine rice and 2 cups water in an instant pot. Lock lid. Set valve to sealing. Program for manual-high, and 22 minutes. NPR for best results, but you can do quick release if you're in a hurry. (Note: this can be made ahead, as the IP will automatically switch to keep warm until you're ready to eat.)

Stir Fry

  • Heat oil in large skillet. Add carrots and radish. Stir fry 2 minutes. Add bell pepper and mushrooms. Stir fry 2 minutes. Add pea pods; stir fry 2 minutes. Stir in corn and stir fry sauce. Stir the cornstarch slurry again, then add to vegetables in skillet. Stir well and continue cooking 2-3 minutes or until sauce is bubbly and thickened. Serve over cooked brown rice.

Stir Fry Sauce

  • Combine all ingredients except cornstarch in a small bowl. Set aside. Combine cornstarch and 3 Tablespoons water in a separate small bowl. Stir well; set aside.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has One Comment

Leave a Reply

Your email address will not be published.

Recipe Rating




Back To Top
Send this to a friend