Thai Portobello Wraps and Miso-Sake Stir Fry

Thai Portobello Wraps

Serves 4

Ingredients:

1 tbsp fresh grated ginger

2 cloves garlic (peeled and minced)

3 tbsp fresh lime juice and zest

3 tbsp soy sauce or tamari

1 tsp crushed red pepper flakes

2 large shallots, diced

1 pound Portobello mushrooms, stemmed and chopped finely

½ cup chopped fresh cilantro

3 tbsp chopped fresh mint

4 green onions, sliced thinly (both green and white parts)

8 medium-large romaine lettuce leaves

Instructions:

1. Combine ginger, garlic, lime, soy sauce and red pepper flakes in a small bowl.
2. Heat large skillet over medium-high heat. Add shallots and mushrooms; stir-fry for 3 to 4 minutes. Add water 1-2 tbsp at a time to keep vegetables from sticking to the pan.
3. Add the ginger mixture and cook for 1 additional minute. Add the cilantro, mint, and green onions. Remove from heat.
4. Serve by spooning mushroom mixture onto lettuce leaf beds. Fold the lettuce leaf around the filling and eat as a wrap.

Read on for Miso-Sake Stir Fry recipe…

 

Stir-Fried Veggies with Miso-Sake Dresssing

Ingredients:

¼ cup mellow white miso

½ cup vegetable stock

¼ cup sake

1 medium yellow onion, sliced thinly

1 large carrot, peeled and cut vertically, then into ½ moons diagonally

1 medium red bell pepper, seeded and cut into thin strips

1 large head broccoli, cut into bite-sized florets

½ pound snow peas, trimmed

2 cloves garlic, peeled and minced

½ cup chopped fresh cilantro

Salt and freshly ground pepper to taste

Instructions:

1. Whisk liquids together in a small bowl and set aside.
2. Heat a large skillet over medium-high heat. Add onion, carrot, red pepper, and broccoli; stir-fry for 5 minutes. Add water 1-2 tbsp at a time to keep the veggies from sticking to the pan.
3. Add snow peas and stir-fry for another 4 minutes. Add garlic and cook for 30 seconds. Add miso-sake mixture and cook until heated through.
4. Remove from heat and add cilantro. Season with salt and pepper if needed.
5. Serve over brown rice if desired.