Description
A fast and flavorful vegetable stir-fry with tender-crisp zucchini, savory mushrooms, onion, garlic, ginger, and a glossy soy-sesame sauce.
Ingredients
Scale
- 2 medium zucchini, sliced into half-moons
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes, optional
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, optional
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Heat a large skillet or wok over medium-high heat for 1 to 2 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, cornstarch, water, sesame oil, and red pepper flakes until smooth.
- Add the olive oil to the hot skillet and swirl to coat.
- Add the onion and mushrooms, then cook for 3 to 4 minutes.
- Stir in the zucchini, garlic, ginger, salt, and black pepper.
- Stir-fry for 4 to 5 minutes, until the zucchini is tender-crisp and the mushrooms are fully cooked.
- Pour in the sauce and cook for 1 to 2 minutes more, stirring, until the vegetables are glossy and lightly coated.
- Turn off the heat and finish with green onions and sesame seeds.
- Serve hot on its own or over rice or noodles.
Notes
- Slice the zucchini a little thick so it keeps its shape.
- Do not overcrowd the pan, or the vegetables will steam instead of brown.
- Tamari can be used instead of soy sauce for a gluten-free version.
- This dish is best served right away, but leftovers keep in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 93
- Sugar: 5g
- Sodium: 379mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini mushroom stir fry, vegan vegetable stir fry, quick zucchini skillet, mushroom zucchini recipe, easy weeknight vegetables