Portabella Kung Pao

• Sauce
• 2/3 cup vegetable broth
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• Stir fry
• 1 tablespoon peanut oil
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 cups portabella mushrooms, illed and sliced into 3-inch pieces
• 2 cups asparagus tips, cut into 2-inch pieces
• Garnish
• 1 cup scallion, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup cashew pieces

1. Whisk all ingredients for the sauce together except the cornstarch.
2. Whisk in cornstarch until dissolved.
3. Set aside.
4. Prepare vegetables.
5. Heat oil in a large skillet or wok over high heat.
6. Add ginger, garlic, and pepper flakes.
7. Stir fry 20-30 seconds.
8. Add mushrooms and asparagus and stir fry 1 minute.
9. Add water, cover, and steam 2 minutes.
10. Uncover and stir in sauce mixture.
11. Bring to a boil and cook 1 minute or until thickened.
12. Add tomatoes and scallions.
13. Garnish each serving with cashews.
14. Serve immediately with sesame noodles.

sauce, vegetable broth, soy sauce, sherry, balsamic vinegar, sugar, cornstarch, peanut oil, fresh ginger, garlic, red pepper, portabella mushrooms, scallion, cherry tomatoes, cashew pieces

Taken from www.food.com/recipe/portabella-kung-pao-172470 (may not work)