top of page

Portobello and Broccoli Stir Fry

My husband teases me because whenever we order in Chinese food I always choose chicken and broccoli. I do for obvious reasons, it's delicious! So with my favorite take-out food in mind, I went about cooking dinner. I decided to give it a twist and I substituted portobello mushrooms for the chicken. This meaty mushroom was certainly up to the task because my hubby didn't miss the chicken and the combination of vegetables was delicious. It's become a new favorite around here. Give it a try and I know you'll love it!

Ingredients for Portobello and Broccoli Stir Fry:

1 pound of portobello mushrooms

1 pound of broccoli florets, cut into smaller equal sized ones

1/2 orange bell pepper cut into slices

3 cloves of garlic minced

1 tablespoon of chopped fresh ginger

2-3 dried red chili peppers

2 tablespoons + 1 tablespoon + 1 teaspoon grapeseed oil

2 green onions, sliced


1/3 cup of water

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

1 teaspoon chili garlic sauce

Garnish with sesame seeds and serve with steaming white rice

Time-Saving Tips: The vegetables can be prepped in advance. The sauce can also be made in advance.

Let's see what we need.

We're ready to cook.

Combine all of the sauce ingredients and set aside.

Remove the stem of the mushroom and then scrape away the gills. I find a spoon is a great tool for this job. Then cut the mushrooms into slices approximately 1/4" thick.

Add 2 tablespoons of oil to the pan. Add the mushrooms and peppers and saute on high heat until the mushrooms have released some liquid and they have softened; this will take about 2 minutes. Transfer the mushrooms to a dish.

Add the broccoli and 1 tablespoon of oil and 2 tablespoons of water to the pan. Saute over high heat until the broccoli starts to turn bright green. This should take 1-2 minutes. Make a well in the middle of the broccoli...

Add 1 teaspoon of oil to the well followed by the ginger, garlic, and sliced pepper. Saute over high heat about 30 seconds and then return the mushrooms to the pan. Toss until heated thru and then pour in the sauce and cook for about 30 seconds to 1 minute until the sauce thickens. Toss in the sliced scallions.

It's ready! This is so good that I could eat it every week. Leftovers are great for lunch the next day.



bottom of page