Go Back
+ servings
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.