Stir-Fried Portobellos with Ginger-Oyster Sauce | America's Test Kitchen

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1/4 cup low-sodium chicken broth or vegetable broth
• 1 tablespoon soy sauce
• 1 cup low-sodium chicken broth or vegetable broth
• 3 tablespoons oyster sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon cornstarch
• 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
• 4 teaspoons minced fresh ginger
• 4 tablespoons vegetable oil
• 6 - 8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see below), and cut into 2-inch wedges (about 7 cups)
• 2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
• 1/2 cup low-sodium chicken broth or vegetable broth
• 1 cup snow peas or other quick-cooking vegetable from the chart below
• 1 pound leafy greens from chart below
• 1 tablespoon toasted sesame seeds (optional)