Sautéed Mushrooms with Zucchini
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.
Story
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.
Ingredients
Fresh mushrooms (oyster or shiitake), sliced
200g
Zucchini, halved and sliced into half-moons
1 medium (about 250g)
Garlic cloves, minced
3
Vegetable oil
2 tablespoons
Soy sauce
1.5 tablespoons
Oyster sauce (or vegetarian alternative)
1 tablespoon
Sugar
a pinch
Sesame oil, for finishing
1 teaspoon
Salt and white pepper, to taste
to taste
Instructions
1
Prepare the vegetables
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.
2
Blanch the zucchini
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.
3
Sauté the mushrooms
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.
4
Combine and season
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.
5
Finish and serve
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.
