Entrée: United States – Vegan Chicken Strip and Portobello Stir-Fry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) vegan chicken strips
8 oz (225 g) portobello mushrooms, sliced
4 cups (120 g) mustard greens, chopped
1 / 4 cup (60 ml) soy sauce
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, grated
2 scallions, sliced (for garnish)

Show original ingredient measurements

8 oz / 225 g vegan chicken strips
8 oz / 225 g portobello mushrooms, sliced
4 cups (120 g) mustard greens, chopped
1 / 4 cup (60 ml) soy sauce
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, grated
2 scallions, sliced (for garnish)

Instructions

1. In a large skillet, heat some oil over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant. Add the vegan chicken strips and cook until heated through and slightly browned.
2. Slice the portobello mushrooms and add them to the skillet along with the mustard greens. Stir in soy sauce and continue to sauté until the mushrooms are tender and the greens have wilted. Garnish with sliced scallions before serving.