Stir-fried Zucchini and Mushroom
Stir-fried Zucchini and Mushroom
Simple Side Dish with Zucchini and Mushrooms
Zucchini becomes wonderfully tender and sweet when stir-fried, making it a frequently sought-after ingredient. Today, I’ll show you how to make ‘Stir-fried Zucchini and Mushroom’ by adding mushrooms to the mix. It’s simple and easy!
Ingredients- 1/2 zucchini, sliced into half-moons
- 1/4 carrot, julienned
- 1 king oyster mushroom, julienned
- 1 Korean chili pepper, thinly sliced diagonally
Seasoning (Tablespoon Measurement)- 2 Tbsp soy sauce
- 1/6 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
- 1/6 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our stir-fried zucchini and mushrooms. For the main ingredient, the zucchini, slice it into half-moons about 0.5 cm thick. Julienne the carrot into thin strips. Trim the base of the king oyster mushroom and julienne it to a similar length as the zucchini. Feel free to use any type of mushroom you have on hand! For a touch of spiciness, thinly slice one Korean chili pepper diagonally. This will add a pleasant kick!
Step 2
Now, let’s get cooking! Heat a pan over medium-low heat and add a generous amount of cooking oil. To enhance the nutty aroma, add about 1/2 tablespoon of sesame oil along with the cooking oil. This will help the ingredients cook beautifully.
Step 3
Once the pan is hot, add all the prepared zucchini, carrots, and king oyster mushrooms. It’s best to start with high heat to quickly stir-fry and prevent the vegetables from releasing too much moisture.
Step 4
As the fragrant aroma of sesame oil fills your kitchen, the exciting cooking process begins! Stir-fry the vegetables for about 2-3 minutes, or until the zucchini and carrots become slightly translucent and tender. Make sure to stir occasionally to prevent them from burning.
Step 5
It’s time to season the dish. Pour 2 tablespoons of soy sauce around the edges of the pan as the vegetables are stir-frying. Add a small amount of salt (about 1/6 tablespoon) to season. Be careful not to make it too salty; you can always add more later if needed. Finally, sprinkle in a pinch of black pepper and drizzle in 1 tablespoon of sesame oil for added richness.
Step 6
When the zucchini is tender, add the prepared Korean chili pepper and stir-fry quickly for about 10 seconds, tossing them together. The key here is to stir-fry just long enough to release the chili’s aroma without overcooking it. Turn off the heat and let it cook briefly with the residual heat.
Step 7
Transfer the finished stir-fried zucchini and mushrooms to a serving dish. Sprinkle generously with toasted sesame seeds for a final touch of nutty flavor and visual appeal. Enjoy this delicious dish with a bowl of warm rice!
