Stir Fry Portobello Salad



  • 1 Tbsp. peanut oil, divided (canola oil may be substituted)
  • 1 Green bell pepper, sliced thin diagonally
  • 1 red bell pepper, chopped coarsely
  • 1 cup Asparagus
  • Salt and freshly ground pepper to taste
  • 4 Portobello mushrooms, sliced into 1/2 inch strips
  • 1 clove garlic, minced
  • 2 Tbsp. low-sodium soy sauce
  • 1/4 tsp. sesame oil
  • 1 tsp. fresh ginger, grated
  • 1 package of your favorite salad mix, about 4 cups packed
  • 2 tsp. sesame seeds, toasted (optional)


  • 3 Tbsp. rice vinegar
  • 1 1/2 tsp. low-sodium soy sauce
  • 1 1/2 Tbsp. sesame oil
  • 1 tsp. fresh ginger, grated
  • 1 small clove garlic, minced
  • Freshly ground pepper to taste


  • Heat 1/2 tablespoon peanut oil in large skillet or wok over medium heat
  • Add asparagus and cook 2-3 minutes, tossing and stirring
  • Add red pepper, green bell pepper and salt and pepper and continue to toss and cook an additional 2-3 minutes
  • Remove from pan and set aside
  • Add the remaining 1/2 tablespoon peanut oil, using the same pan
  • Add Portobello strips and garlic and stir fry to desired doneness
  • Reduce heat to low and add soy sauce, sesame oil and ginger
  • Mix and toss quickly to coat the Portobello
  • Turn off heat
  • Add the cooked veggies back in and give mixture another quick toss
  • Place salad mix on 4 plates
  • Drizzle with dressing
  • Divide the Portobello/veggie mix; place on top of salad.

Sprinkle with sesame seeds and serve.

Place all ingredients in mixing bowl. Whisk thoroughly until fully combined.
Let stand for 15 minutes to allow flavors to mingle. Whisk again before serving.

Makes 4 servings


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