I feel like I have to preface this recipe. I am not a vegetarian. I do not follow a paleo or low carb diet. I eat what I feel like eating and cook what I want (you’re not the boss of me!). I am not trying to convert you to a new fad diet. I just happened to make a really amazing stir fry that falls into a bunch of trending diet categories.
Ok, preface over: This is a recipe that really surprised me. I created it for a BeFunky.com guest blog post, and I was so pleased with the results. I love mushrooms—I knew it was going to be good, but I just didn’t expect it to be SO good.
This stir fry hits all the right notes: salty, spicy, really savory with a tiny hint of sweet from the honey. The portobellos are really beefy and satisfying, even for a carnivore like me and the ginger, garlic, chilis, and soy give it the unmistakeable flavor and balance of a classic Asian dish. It is just so packed with flavor.
And, hello, cauliflower rice. Where have you been all my life? It’s such a funny thing. I did NOT expect to love it so much. I’ve been reading all of these cauliflower recipes, from cauliflower pizza crusts to cauliflower “mashed potatoes,” and as much as I do love cauliflower, I have to admit that some of the recipes made me roll my eyes. But I finally gave this a try to keep within the paleo/vegetarian/low carb theme and I take back my eye rolling. It is surprisingly delicate and satisfying and serves exactly the same purpose as rice: soaking up all the yummy stir fry juices!
I drove a plate over to my mushroom loving friend and her daughters (ages 7 and 6) begged to have it for dinner that night! She texted me a picture of them holding their clean bowls! A vegetarian, gluten-free, paleo, low fat/low carb recipe that kids beg to eat? I’m still patting myself on the back. Oh, and I’m pretty sure the stir fry would be vegan-friendly, too, if the honey was swapped for something else… just a thought.
You can check out my BeFunky post here: 5 Pinterest Tips for Food Bloggers Featuring Paleo Stir Fry Recipe!
Paleo Portobello Stir Fry with Cauliflower Rice
Portobello Stir Fry with Cauliflower Rice
Time: 20 minutes
5 large Portobello mushroom caps, gills removed and sliced
1 inch chunk of fresh ginger, peeled and julienned
3 garlic cloves, peeled and sliced
5 green onions, sliced thinly on a bias
1 or 2 red fresno chili peppers, ribs and seeds removed and finely sliced
3 tablespoons gluten-free soy sauce
2 tablespoons dry sherry
¼ cup water
2 tablespoons arrowroot powder (if you are not strict paleo you can use corn starch here)
2 tablespoons honey
3 tablespoons coconut or vegetable oil
1 head of cauliflower
To prepare rice:
To prepare stir fry:
- Mix soy sauce, sherry, water, and arrowroot in a bowl or measuring cup and set aside.
- Heat two tablespoons coconut oil in a large skillet over medium heat. Add mushroom slices and cook for about 5 minutes on each side until they are soft and golden brown.
- Add ginger, garlic, and peppers and cook for about a minute.
- Add soy sauce mixture to skillet, stir and cook until sauce becomes thick and glossy.
- Stir in green onions and serve over cauliflower rice.