Portobello-Broccoli Stir-Fry

This stir-fry is chock full of nutrients, which makes up for the white rice. Mushrooms offer a lot of selenium, and red bell peppers have a ton of vitamin C, as does broccoli. I felt healthier after eating this! The sauce is a fairly standard brown stir-fry sauce, and I felt that it could've used some more hoisin sauce. I also added Sriracha for a bit of a kick.

Portobello-Broccoli Stir-Fry
source: Eat Better America

Ingredients

1 1/3	cups uncooked regular long-grain white rice
2 2/3	cups water
1/4	cup water
2	tablespoons soy sauce
1	tablespoon hoisin sauce
2	teaspoons cornstarch
1	teaspoon honey
1	(6-oz.) pkg. portobello mushroom caps
1	medium onion, cut into thin wedges
1	small red bell pepper, cut into thin strips
1	garlic clove, minced
3	cups fresh broccoli florets (about 6 oz.)
1/4	cup water

Preparation

1.	Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.	Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.	With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.	Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.	Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.