Kim's Kicked Up Portabella And Vegetable Stir-fry

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 cup portabella mushroom, sliced (or 2-3 small caps)
• 1 tablespoon sesame oil, divided (more as needed)
• 2 teaspoons chinese five spice powder
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons chinese chili-garlic sauce
• 1 teaspoon hoisin sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons cornstarch
• 2 teaspoons sesame seeds
• 2 cups broccoli florets
• 5 asparagus spears, cut in one inch pieces
• 1 cup red bell pepper, sliced
• 1/4 cup green onion, sliced (or chopped red onion)
• 1/4 cup mung bean sprouts, fresh
• cooking spray

Recipe

• 1 in a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
• 2 whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
• 3 spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
• 4 stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
• 5 place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
• 6 add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
• 7 add the green onion and sprouts and serve.