Zucchini Mushroom Stir Fry
Zucchini Mushroom Stir Fry combines tender-crisp zucchini and browned mushrooms with garlic, ginger, and a savory soy sauce glaze.
Ingredients
- 2 medium zucchini, sliced
- 8 ounces mushrooms, sliced
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Whisk the soy sauce, sesame oil, cornstarch, and water in a small bowl until smooth, then keep the sauce close to the stove.
- Heat a large skillet or wok over high heat and add the vegetable oil once the surface becomes very hot.
- Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they release moisture and begin browning around the edges.
- Add the sliced zucchini, garlic, and ginger, then stir-fry for another 3–4 minutes until the zucchini is tender-crisp.
- Pour the prepared sauce around the edge of the hot pan and toss immediately so it coats the vegetables evenly.
- Continue cooking for about one minute until the sauce thickens slightly and becomes glossy.
- Remove from the heat and serve immediately over steamed rice or noodles, adding sesame seeds or green onions if desired.