This recipe is for one of those veggie cravings. I took a beef recipe from a check out stand recipe mag and substituted portobello mushrooms. It was so good! Not too spicy just right. I loved the combination of mushrooms, peppers and corn. The portobellos really do deliver a beefy texture and flavor in this dish. The only problem is they made everything a little brown. Does not make for a pretty photo. I think next time I will try baby bellas cut in half or quartered. If that does not help I will try white button mushrooms. I am pretty sure it is the gills of the portobellos that are to blame for the browning of this dish. Maybe the baby bellas will have the beefy flavor and less color. Definitely worth making again and refining it a little. Maybe next week in fact. I will be sure to share the results.
Serves 2 or 4 as part of a multi-course meal
1 lb mushrooms (portobello, baby bellas or white), sliced
3 Tbsp vegetable oil
3 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry
1 Tbsp cornstarch
2 tsp brown sugar
1 can baby corn, drained
3 green onions cut into 1 inch pieces
1” piece of ginger, peeled and minced
2 cloves garlic, minced
1 red bell pepper, cut into strips
1 jalapeno, seeded and cut into thin strips
1 tsp hot chili oil
Hot cooked rice
Prepare mushrooms and other ingredients. Combine 1 Tbsp vegetable oil, soy sauce, sherry, cornstarch and brown sugar in medium bowl, set aside.
Heat work over high heat for 1 minute or until hot. Drizzle 1 Tbsp vegetable oil into wok and heat 30 seconds. Add mushrooms; stir-fry until mushrooms begin to brown. Push mushrooms to the sides of wok drizzle in remaining 1 Tbsp vegetable oil add corn, onions, ginger, garlic, red pepper and jalapeno to wok stir-fry 1 minute. Add sauce mixture and chili oil. Cook and stir until heated through and sauce begins to thicken. Serve over hot rice.
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