Zucchini and Mushroom Stir-Fry
A quick, healthy, and delicious weeknight dinner. It's the perfect combination of tender-crisp vegetables and savory mushrooms, all wrapped up in a flavorful sauce that comes together in minutes.
Ingredients
- 3 medium zucchini cut into half-moons
- 8 oz mushrooms button or cremini, sliced
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce use vegetarian oyster sauce for vegan option
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions
- Start by preparing your vegetables. Cut zucchini into uniform half-moon shapes, about ΒΌ inch thick. This ensures even cooking and a nice presentation.
- Heat vegetable oil in a large wok or skillet over medium-high heat until it's shimmering but not smoking.
- Add minced garlic and grated ginger to the hot oil. Stir quickly for about 30 seconds until fragrant, being careful not to burn them.
- Add the mushrooms to the pan and cook for 3-4 minutes until they start to release their moisture and brown slightly.
- Add the zucchini to the pan. Keep stirring frequently for about 4-5 minutes. You want the zucchini to be tender-crisp, not mushy.
- Pour in the soy sauce and oyster sauce, then drizzle with sesame oil. Toss everything together until well combined.
- Season with salt and pepper to taste, then give everything a final stir.
- Garnish with sliced green onions if desired, and serve immediately.