Description
A quick and flavorful stir-fry featuring tender zucchini and mushrooms sautéed in a savory soy and sesame oil blend, served over warm rice for a comforting and healthy meal.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
Seasonings & Oils
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
Grain
- 2 cups cooked white or brown rice
Optional Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the vegetables.
- Sauté garlic: Add minced garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned.
- Cook mushrooms: Add sliced mushrooms and cook for about 5 minutes, stirring occasionally until they start to soften and develop brown edges.
- Add zucchini: Add the sliced zucchini and continue stir-frying for 3 to 4 minutes until the zucchini is tender yet still slightly crisp.
- Season vegetables: Pour in soy sauce, sesame oil, and black pepper, stirring well to evenly coat the vegetables with the sauce and spices.
- Combine flavors: Cook for an additional minute, stirring to meld all flavors together.
- Serve: Serve the stir-fried zucchini and mushrooms hot over the cooked rice for a complete meal.
- Garnish: Optionally, sprinkle sliced green onions and sesame seeds on top for added flavor and presentation.
Notes
- Use cremini mushrooms for a more robust flavor or button mushrooms for a milder taste.
- Adjust soy sauce quantity to taste, especially if using low-sodium soy sauce.
- To make this dish gluten-free, ensure the soy sauce used is gluten-free.
- For added protein, consider serving with tofu or grilled chicken.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
