Sweet and Sour Braised Portobello Mushroom Caps With Asian Greens and Brown Rice

Serves | 4 to 6

Ingredients

• 1 cup pineapple juice
• 1 tbs. honey
• 1 tbs. tamari
• 1/4 cup rice wine vinegar
• 2 cups cubed portobello mushroom caps (about 2 large caps), or 2 cups sliced mushrooms of your choice
• 1 tbs. sesame oil
• 1 yellow onion, thinly sliced
• 2 tbs. minced gingerroot
• 1 tsp. toasted sesame oil
• 4 cups roughly chopped Asian greens, such as baby bok choy, napa cabbage, or Chinese broccoli
• 1/2 cup vegetable stock
• 1 tbs. potato starch
• 6 cups cooked brown rice

Directions

1. Make a marinade with the pineapple juice, honey, tamari and rice wine vinegar. Marinate the mushrooms for about a half hour.
2. Remove mushrooms from marinade, reserving marinade for later.
3. Heat sesame oil in a large sauté pan or wok, and add onion, gingerroot, toasted sesame oil and mushrooms. Sauté until mushrooms soften.
4. Add the Asian greens and sauté until they’re wilted, then add the reserved marinade liquid and vegetable stock.
5. Separately, mix the potato starch with 1/4 cup water. When the liquid in the sauté pan begins to simmer, add the potato starch mixture and stir until thickened.
6. Serve mushrooms and greens over brown rice.