Kim'S Kicked Up Portabella And Vegetable Stir-Fry - cooking recipe

Ingredients

MUSHROOM MIXTURE
1 cup portabella mushroom, sliced (or 2-3 small caps)
1 tablespoon sesame oil, divided (more as needed)
2 teaspoons Chinese five spice powder
SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 tablespoons chinese chili-garlic sauce
1 teaspoon hoisin sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons cornstarch
2 teaspoons sesame seeds
VEGETABLES
2 cups broccoli florets
5 asparagus spears, cut in one inch pieces
1 cup red bell pepper, sliced
GARNISH
1/4 cup green onion, sliced (or chopped red onion)
1/4 cup mung bean sprouts, fresh
cooking spray

Preparation

In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
Add the green onion and sprouts and serve.