General Tso Portobello Mushrooms

I love to recreate Chinese takeout dishes at home. They are less expensive, healthier, and just as delicious. This recipe is one of my favorites. This sweet and spicy, delicious sauce is caramelized to perfection. This dish tastes great over rice and served with broccoli and bell peppers. There’s so much delicious flavor and definitely taste like it"‘s restaurant style!

2 portobello mushroom caps (cut into quarters stem removed)

1 tbsp cornstarch

2/3 cup grapeseed oil

1 1/2 cup broccoli florets

1/2 green bell pepper cut in squares

1/2 red bell pepper cut in squares

1/2 cup yellow onions sliced in wedges

Sauce:

3 tbsp rice vinegar

4 tbsp liquid aminos

2 tbsp hoisin sauce

1/2 cup water

1 tsp sesame oil

4 tbsp granulated sugar

*To thicken the sauce when cooking:

2 tablespoon cornstarch

2 tablespoon water

In a small bowl or measuring cup add rice vinegar, liquid aminos, hoisin sauce, water, sesame oil, and sugar. Stir and set aside.

In a wok or skillet pour the grapeseed oil and heat on medium high.

In a bowl add the quartered mushrooms and cornstarch. Coat the mushrooms well with the cornstarch. One by one add the coated mushrooms to the hot oil. Fry and brown on both sides. Remove brown mushrooms and place on a plate. Pour oil out of the pot and wipe clean with paper towel or kitchen cloth. Be careful not to burn yourself. Place the pot back on the medium high flame. Add the broccoli and cook for 1 minute. Add the peppers and onion. Stir and allow to cook for 1 minute. Add the General Tso sauce mixture to the pot. Stir all the ingredients to combine. Add the cornstarch mixture to the pot to thicken the sauce. Stir well until sauce begins to thicken. Once the sauce thickens remove from heat. Serve immediately.

Enjoy!

Serving suggestion: white rice, brown rice, or quinoa.