Mongolian beef is a standard offering at just about every Chinese take-out restaurant worth its MSG. When you taste the sweet-savory hoisin sauce that coats it, it's easy to see why. Our version amps up the spice, but offers the same great depth of flavor and richness to keep this dish light and accessible. We put a further twist on this classic by making it vegetarian, swapping beef for portobello mushrooms that bring plenty of their own "meaty" flavor. Save yourself the calories while still savoring the flavor.
Bring a small pot with 1 ¾ cups water and rice to a boil. Reduce to a simmer, cover, and cook 17-20 minutes, or until tender and water has been absorbed.
Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and cut mushrooms into ¼" strips. Rinse edamame under warm water if still frozen. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Drain and rinse water chestnuts.
Cook the Vegetables
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add white parts of green onion, matchstick carrots, and mushrooms to hot pan. Cook 6-8 minutes, while stirring, or until mushrooms are tender. Add water chestnuts and edamame and cook 2-3 more minutes.
Add the Sauce
Add hoisin sauce and half the spicy Szechuan sauce to pan. Taste, and add remaining Szechuan sauce if desired. Cook 1-2 minutes, or until sauce has thickened slightly. For a thinner sauce, add 1-2 Tbsp. water.
Plate the Dish
Place rice in a bowl or plate, followed by cooked vegetables. Garnish with green parts of green onion and sesame seeds.