Portabella Kung Pao

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2/3 cup vegetable broth
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 cups portabella mushrooms, illed and sliced into 3-inch pieces
• 2 cups asparagus tips, cut into 2-inch pieces
• 1 cup scallion, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup cashew pieces

Recipe

• 1 whisk all ingredients for the sauce together except the cornstarch.
• 2 whisk in cornstarch until dissolved.
• 3 set aside.
• 4 prepare vegetables.
• 5 heat oil in a large skillet or wok over high heat.
• 6 add ginger, garlic, and pepper flakes.
• 7 stir fry 20-30 seconds.
• 8 add mushrooms and asparagus and stir fry 1 minute.
• 9 add water, cover, and steam 2 minutes.
• 10 uncover and stir in sauce mixture.
• 11 bring to a boil and cook 1 minute or until thickened.
• 12 add tomatoes and scallions.
• 13 garnish each serving with cashews.
• 14 serve immediately with sesame noodles.