A quick and vibrant stir-fry featuring tender mushrooms and crisp zucchini, finished with a savory garlic sauce. This light dish comes together in minutes and makes a perfect weeknight side or quick lunch.
This simple stir-fry showcases two ingredients that complement each other beautifully. The meaty mushrooms absorb the savory sauce while the zucchini retains a pleasant crunch. Serve it hot over steamed rice or as a side to your main protein.
Slice the mushrooms into bite-sized pieces. Cut the zucchini in half lengthwise, then slice diagonally into half-moons about 1/2 inch thick. Have the minced garlic ready nearby.
Bring a small pot of salted water to a boil. Add the zucchini slices and cook for about 1 minute until slightly softened but still crisp. Drain immediately and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the mushrooms and stir-fry for 2-3 minutes until they release their moisture and begin to brown slightly.
Add the blanched zucchini to the wok along with the minced garlic. Stir-fry for 30 seconds until fragrant. Add soy sauce, oyster sauce, and a pinch of sugar. Toss everything together quickly, ensuring even coating.
Remove from heat. Drizzle with sesame oil and season with salt and white pepper to taste. Give it one final toss and serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
