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Portabella-Broccoli Stir-Fry

portabella-broccoli stir-fry Entree
Portabella-Broccoli Stir-Fry
  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4

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

Updated May 31, 2005

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

Steps

  • 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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
590mg
25%
Total Carbohydrate
64g
21%
Dietary Fiber
4g
16%
Sugars
8g
Protein
9g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
100%
100%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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