Ingredients
- Dressing:
- 3 Tbsp. rice vinegar
- 1½ tsp. low-sodium soy sauce
- 1½ Tbsp. sesame oil
- 1 tsp. grated ginger
- 1 clove garlic, minced
- Pepper to taste
- Stir Fry:
- 1 Tbsp. peanut oil, divided
- 1 carrot, thinly sliced
- 1 bell pepper, coarsely chopped
- 1 cup snow peas
- Pepper to taste
- 4 Portobello mushrooms, cut into ½" strips
- 1 clove garlic, minced
- 2 Tbsp. low-sodium soy sauce
- ¼ tsp. sesame oil
- 1 tsp. grated ginger
- 4 cups mixed greens
- 2 tsp. toasted sesame seeds
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together dressing ingredients and set aside.
- Heat ½ tablespoon peanut oil in large skillet or wok over medium heat. Add carrots and cook, stirring for 2-3 minutes.
- Add bell pepper, snow peas, and pepper. Cook, stirring, for an additional 2-3 minutes. Remove vegetables from pan and set aside.
- Add the remaining ½ tablespoon peanut oil to the same pan. Add portobello strips and garlic and stir fry until mushrooms reach your preferred texture (4-10 minutes).
- Reduce heat to low and add soy sauce, sesame oil, and ginger. Add to pan and stir to coat mushrooms.
- Turn off heat. Return the cooked vegetables to the pan and stir to coat.
- Toss greens with dressing and divide between plates, topping with stir fry and sesame seeds to serve.