Description
A quick and flavorful plant-based stir-fry featuring zucchini and mushrooms tossed in a garlicky soy glaze. Ready in just 20 minutes, perfect as a light entrée or side dish.
Ingredients
2 tablespoons sesame oil
2 medium zucchini, sliced into half-moons
8 oz cremini or button mushrooms, sliced
3 cloves garlic, minced
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 green onion, sliced (for garnish)
1 teaspoon sesame seeds (optional)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become golden brown.
- Add zucchini slices and stir-fry for another 3–4 minutes until tender-crisp.
- Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
- Pour in soy sauce, rice vinegar, and red pepper flakes (if using), and cook for 1–2 more minutes, tossing everything together.
- Season with salt and pepper to taste.
- Remove from heat and garnish with sliced green onion and sesame seeds before serving.
Notes
Add bell peppers, snap peas, or baby corn for more variety.
Include tofu, tempeh, or edamame for a protein boost.
Drizzle hoisin sauce or toasted sesame oil for added depth.
Store leftovers in the fridge for up to 3 days.
Use tamari or coconut aminos for a gluten-free version.
For an oil-free version, sauté in vegetable broth or water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
