Stir-Fried Portobellos with Ginger-Oyster Sauce

(adapted from Cooks Illustrated)

Serves 3 to 4 This stir-fry cooks quickly, so have everything chopped & ready before you begin cooking.


  • Glaze
  • 2 TBS. soy sauce
  • 2 TBS. sugar
  • ¼ c. vegetable broth


  • 1 TBS. soy sauce
  • 1 c. vegetable broth
  • 3 TBS oyster sauce
  • 2 tsp. toasted sesame oil
  • 1 TBS. cornstarch
  • Vegetables
  • 2 medium cloves garlic
  • 4 tsp. minced fresh ginger
  • 4 TBS. vegetable oil
  • 6-8 portobello mushroom caps (4-6 inches), gills removed (scoop out with spoon), & cut into 2-inch wedges (about 7 cups)
  • 2 c. carrots, sliced (or broccoli, cauliflower, asparagus, or green beans)
  • ½ c. vegetable broth
  • 1 c. snow peas (or bell pepper, celery, or zucchini)
  • 1 lb. bok choy or napa cabbage stems/cores cut into 1/4-inch strips, greens into 3/4-inch strips
  • 1 TBS toasted sesame seeds (optional)


  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
  3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
  4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage stems/cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
  5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.