Portabella Kung Pao
Savor the bold and vibrant flavors of Portabella Kung Pao, a plant-based twist on the classic Chinese takeout favorite! This quick and easy vegetarian recipe features hearty portabella mushrooms, stir-fried until golden and tender, then tossed with crisp bell peppers, zucchini, and a rich, tangy sauce made from soy sauce, hoisin, and a hint of brown sugar. Infused with aromatic garlic, ginger, and fiery dried red chilies, every bite delivers the perfect balance of heat and umami. Tossed with crunchy roasted peanuts and finished with fresh green onions, this dish comes together in just 35 minutes, making it an ideal weeknight dinner. Serve over fluffy steamed rice for a satisfying, flavorful meal that’s sure to impress. Perfect for fans of meatless recipes, bold stir-fries, and Asian-inspired cooking!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 2 tablespoons Rice vinegar
- 2 tablespoons Hoisin sauce
- 1.5 tablespoons Brown sugar
- 8 pieces Dried red chilies
- 4 minced Garlic cloves
- 1 teaspoon, minced Fresh ginger
- 2 tablespoons Sesame oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Zucchini
- 1 cup Roasted unsalted peanuts
- 4 stalks, sliced Green onions
- 4 cups (for serving) Cooked rice
Instructions
Clean the portabella mushrooms with a damp paper towel, remove the stems, and slice the caps into 1-inch pieces.
In a small bowl, whisk together soy sauce, cornstarch, water, rice vinegar, hoisin sauce, and brown sugar to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
Add the mushroom slices and sauté for 4-5 minutes until golden and tender. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Toss in the dried red chilies, minced garlic, and ginger, and stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper, green bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked mushrooms to the skillet and pour in the prepared sauce. Stir well to coat and let the sauce simmer for 2-3 minutes until slightly thickened.
Add the roasted peanuts and sliced green onions to the skillet, tossing well to combine.
Serve hot over a bed of steamed rice for a complete meal.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 62.9 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 358 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4844 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
