Description
Garlicky oil sizzles around crisp zucchini and tender mushrooms, each bite bursting with umami and a hint of sesame. Ready in 15 minutes, this vibrant stir-fry brings a satisfying crunch to any meal.
Ingredients
- 2 medium zucchini
- 8 ounces mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the zucchini and mushrooms, then slice the zucchini into half-moons and the mushrooms into thin slices.
- Peel and mince the garlic cloves.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 3–4 minutes until they begin to soften.
- Add the zucchini slices and season with salt and black pepper. Stir-fry for 4–5 minutes until the zucchini is tender-crisp.
- Pour in the soy sauce and continue cooking for another minute, tossing to coat the vegetables evenly.
- Remove the skillet from heat, drizzle with sesame oil, and toss gently to combine.
- Transfer to a serving dish and enjoy while hot.
Notes
- Use a hot pan and avoid overcrowding to ensure the vegetables caramelize instead of steam.
- Substitute tamari for a gluten-free option and add a pinch of red pepper flakes if you like it spicy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For extra protein, stir in cooked tofu or chicken during step 7.