SERVES 4
Serve with Basic White Rice.
GLAZE |
|
¼ |
cup low-sodium chicken or vegetable broth |
2 |
tablespoons soy sauce |
2 |
tablespoons sugar |
SAUCE |
|
1 |
cup low-sodium chicken or vegetable broth |
3 |
tablespoons oyster-flavored sauce |
1 |
tablespoon soy sauce |
1 |
tablespoon cornstarch |
2 |
teaspoons toasted sesame oil |
VEGETABLES |
|
¼ |
cup peanut or vegetable oil |
4 |
teaspoons minced or grated fresh ginger |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
6–8 |
portobello mushrooms (each 4 to 6 inches), stemmed, wiped clean, gills removed, and cut into 2-inch wedges |
4 |
carrots, peeled and sliced ¼ inch thick on the bias |
½ |
cup low-sodium chicken or vegetable broth |
3 |
ounces snow peas, tips and strings removed |
1 |
pound napa cabbage (1 small head), cored and cut into ¾-inch strips |
1 |
tablespoon sesame seeds, toasted (optional) |
1. FOR THE GLAZE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
3. FOR THE VEGETABLES: In a small bowl, mix 1 teaspoon of the peanut oil, the ginger, and garlic together.
4. Heat 3 tablespoons more peanut oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the mushrooms and cook without stirring until browned on one side, 2 to 3 minutes. Using tongs, flip the mushrooms, reduce the heat to medium, and cook until the second sides are browned and the mushrooms are tender, about 5 minutes. Increase the heat to medium-high, add the glaze, and cook, stirring frequently, until the glaze is thick and the mushrooms are coated, 1 to 2 minutes. Transfer the mushrooms to a plate. Rinse the skillet clean and dry with a wad of paper towels.
5. Add 1 teaspoon more peanut oil to the skillet and return to high heat until just smoking. Add the carrots and cook, stirring frequently, until beginning to brown, 1 to 2 minutes. Add the broth, cover the pan, and lower the heat to medium. Cook the carrots until just tender, 2 to 3 minutes. Uncover and cook until the liquid evaporates, about 30 seconds. Transfer the carrots to the plate with the mushrooms.
6. Add the remaining 1 teaspoon peanut oil to the skillet and return to high heat until just smoking. Add the snow peas and cook until spotty brown, about 2 minutes. Add the cabbage and cook, stirring frequently, until wilted, about 2 minutes.
7. Clear the center of the skillet, add the ginger mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the ginger mixture into the vegetables.
8. Stir in the mushrooms and carrots. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, 2 to 3 minutes. Transfer to a serving platter, sprinkle with the sesame seeds (if using), and serve.