Zucchini and Mushroom Stir Fry

Simple stir fry of hearty, earthy mushrooms and zucchini

Zucchini and Mushroom Stir Fry

Serves 2-3

This stir fry goes well with any protein or as a main for a vegetarian or vegan meal with rice.

“Recipe Tips:

**This is s quick cooking stir fry, ready in about 20 minutes including prep. Because the dish is cooked mostly over high heat, be sure that everything is prepped and near the stove ready to be used when needed. ”

Ingredients

435g (3 large, about 1 lb) king oyster mushrooms, sliced into .25 inch half moons, caps sliced into strips

300g (about 10 oz) Korean squash or zucchini, sliced into .25 inch half moons

4 scallions, whites and greens sliced on a diagonal

4 garlic, minced

10g (2 t) ginger, minced

3 T vegetable oil

Stir Fry Sauce

1 T soy sauce

2 t mirin

1.5 t sesame oil

1 t maesil, honey or sugar

Stir Fry Seasoning

1.5 - 2 t gochugaru, Korean chili powder

.5 t kosher salt

.25 t pepper, black or white

1/8 t MSG, optional

Recipe Know-how

1. In a small bowl, combine soy sauce, mirin, sesame oil, and sweetener. Set aside

2.      In a small bowl, combine gochugaru, salt, pepper and MSG if using. Set aside

3.      In a cold wok or large saute pan place oil, scallions, garlic and ginger. Over high heat, cook until the scallions begin to soften slightly, 1-2 minutes.

• Add mushrooms and saute until the mushrooms begin to soften, about 2-3 minutes

• Add squash or zucchini along with stir fry seasoning. Cook 1 minute then add stir fry sauce.

• Cook another 2-3 minutes or until the squash is tender crisp and the liquid has mostly evaporated.

4.      Serve