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.

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