Description
A quick and flavorful stir-fry recipe featuring zucchini and mushrooms served over rice. This vegetarian and vegan-friendly dish is easy to make and perfect for a simple weeknight meal.
Ingredients
Scale
Vegetable Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cups zucchini, sliced into half-moons
- 2 cups mushrooms, sliced (cremini or button)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon oyster sauce or hoisin sauce (optional for more depth)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, chopped
Serving:
- 2 cups cooked rice (white, brown, or jasmine)
- Sesame seeds for garnish (optional)
Instructions
- Heat oil and sauté vegetables: Heat vegetable oil in a skillet, add zucchini and cook until browned.
- Add mushrooms: Add mushrooms, cook until tender.
- Season and stir-fry: Add garlic, soy sauce, oyster or hoisin sauce, sesame oil, and red pepper flakes. Stir well.
- Finish and serve: Add green onions, cook briefly, and serve over rice. Garnish with sesame seeds.
Notes
- For added protein, consider tofu, shrimp, or a fried egg as toppings.
- Use tamari for a gluten-free option.
- Double the sauce if serving with extra rice or veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
