Portabella-Broccoli Stir-Fry

Make a brilliantly colored vegetarian stir-fry in only 25 minutes.

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Servings 4

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ingredients 13
Prep Time 25 min
Total Time 25 min

Ingredients

Rice

1 1/3: cups uncooked regular long-grain white rice

2 2/3: cups water

Sauce

1/4: cup water

2: tablespoons soy sauce

1: tablespoon hoisin sauce

2: teaspoons cornstarch

1: teaspoon honey

Stir-Fry

1: package (6 oz) portabella mushroom caps

1: medium onion, cut into thin wedges

1: small red bell pepper, cut into thin strips

1: clove garlic, finely chopped

3: cups fresh broccoli florets (about 6 oz)

1/4: cup water

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Directions

1 Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2 Meanwhile, in small nonmetal bowl, stir together all Sauce ingredients. Set aside.
3 With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4 Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5 Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.