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    You are in: Home / Recipes / Kim's Kicked up Portabella and Vegetable Stir-fry Recipe
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    Kim's Kicked up Portabella and Vegetable Stir-fry

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Vino Girl's Note:

    A lot of flavors going on in this one! I made this for dinner last night, and since my husband is STILL saying, "That was a good meal!" I figured I should get it written down and posted, both to share and to remember what I did. This will make your mouth tingle, so reduce the chili garlic sauce if you don't like it as spicy. I am sure you could easily use whatever vegetables you want, and you could replace the mushrooms with some sort of meat. I used a nonstick stir fry pan and very little oil, so if your pan or wok is not nonstick, you may need more. This cooks up fast once you get going, so make sure you have everything ready before you turn the stove on. Serve with hot cooked rice or Chinese noodles.

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    Units: US | Metric






    1. 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. 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. 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. 4
      Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
    5. 5
      Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
    6. 6
      Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
    7. 7
      Add the green onion and sprouts and serve.

    Ratings & Reviews:

    • on January 27, 2015


      Whoa! Mouth is burning as I type this. Next time I will cut the garlic chili sauce in half, and also go halvsies on the star of anise. Add chopped cashews, cilantro and a squeeze of lime to your toppings and BAM! Delicious! This was very spicy and pungent though. I love spicy but the GF not so much so I grubbed down while she slowly picked. YUM!

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    • on November 03, 2008


      This was a good recipe for a stir fry. We did not find it too hot but that may have been the brand of chili garlic sauce I used. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2008


      Not for the faint of heart! Very, very hot! We didn't have any of the garnish ingredients, but it was still good. My husband thought it was fantastic; I thought it was good. You may want to have some milk nearby to cool the heat - it is, indeed, that hot.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Kim's Kicked up Portabella and Vegetable Stir-fry

    Serving Size: 1 (293 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 184.3
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 1081.3 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 4.4 g
    Sugars 6.3 g
    Protein 8.4 g

    The following items or measurements are not included:

    Chinese five spice powder

    chili-garlic sauce

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