Stir fry portobello can be a good choice when you are looking for a healthy recipe.
Our body’s health does not entirely depend on daily exercise alone. Aside from exercise, we must also be conscious of what we feed our bodies.
The Benefits of Stir Fry Portobello Mushroom
You may already be aware that there are different kinds of mushrooms. The portobello mushroom is one of the most widely consumed in the world.
It is not difficult to find. It is also not as expensive to buy as the other kinds such as shiitake and reishi mushrooms.
Portobello mushroom is very low in calories but high in potassium. Our body needs potassium for proper nerve function.
Portobellos are also a good source of phytochemicals and contain antioxidants. This can help lower the risk of cancer.
Apart from that, it can even be a good substitute for meat.
Portobello Mushrooms With Broccolini
You may be familiar with broccoli but how about broccolini? Broccolini is not a “baby broccoli” but rather, it is a hybrid vegetable.
It is a cross between broccoli and Chinese kale. It grows in slender individual stalks and has smaller florets.
In addition, the taste of broccolini is milder compared to broccoli.
Just like the portobello mushroom, this green vegetable is also full of nutrients. Broccolini is high in beta-carotene which is great for your skin.
It also contains phytochemicals and has antioxidants that can protect skin cells.
Broccolini helps strengthen immunity for it also has vitamin C.
One more thing is that it is rich in fiber, which is excellent for the digestive system. Fiber helps fight constipation and hemorrhoids.
Having portobello mushrooms, broccolini and other nutritious ingredients in your recipe may help making your body fit and healthy.
Furthermore, your immune system serves as your shield. So, boosting it can make you safe from becoming ill.
Stir-Fry Portobello Mushrooms and Vegetables
for the Marinade
1 clove garlic (minced)
1 tsp ginger (minced)
2 tbsp maple syrup
1/4 tsp red pepper flakes
2 tbsp soy sauce
1/2 tbsp sesame oil
2 tbsp lime juice (freshly squeezed)
1/2 tbsp water
2 cups (256 g) portobello mushrooms
1/2 cup (64 g) red bell pepper (thinly sliced)
1/2 cup (64 g) broccolini (chopped)
1/2 cup (64 g) green onion
- FOR SERVING
1/2 tsp sesame seeds
2 cups (256 g) cooked cauliflower (cauliflower rice)
- Put all the ingredients for the marinade together in a bowl and mix well. Adjust seasoning to achieve desired taste. Set aside.
- Clean the portobello mushrooms. Slice each one into thin strips.
- Add the mushroom strips into a mixing bowl. Pour in the marinade. Stir. Make sure that the mushrooms are coated well. Set aside for 10 minutes.
- Heat the skillet (frying pan) to a medium heat. Pour in the sesame oil.
- When oil is warm, add in the marinated mushrooms. Cook until they turn golden brown and become slightly toasted. Transfer into a bowl. Cover to keep warm.
- Using the same skillet (frying pan), toss in the chopped broccolini and red pepper. Saute (fry) the vegetables for 2 minutes.
- Add in the green onion. Then, pour in the remaining marinade. Stir well and make sure the vegetables are coated with marinade.
- Cook for 1 minute.
- Then, mix the vegetables with the portobello mushrooms in a bowl.
- Sprinkle the sesame seeds to garnish. Serve with cauliflower rice.
- Dark sesame oil is best for cooking over a medium heat even though its smoking point is quite high. Toasted sesame oil is more suited for low-heat cooking and should then only be added towards the end or after cooking.