Stir-Fried Zucchini and Mushrooms with Rice
A quick and healthy stir-fry featuring tender zucchini and earthy mushrooms, served over fluffy rice. This dish is perfect for a light lunch or dinner. #StirFriedZucchini #MushroomStirFry #HealthyEating #VegetarianRecipes #QuickMeals
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced (button or cremini)
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 1 cup cooked rice (white or brown)
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced zucchini and cook for 2-3 minutes until slightly tender.
- Add sliced mushrooms and onion; stir-fry for an additional 3-4 minutes until vegetables are cooked through.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for 2 minutes, allowing the flavors to meld.
- If a thicker sauce is desired, mix cornstarch with a tablespoon of water and add to the skillet. Cook for 1-2 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the stir-fry over cooked rice. Garnish with sesame seeds or chopped green onions if desired. Enjoy!
Notes
- For added protein, consider adding tofu or chicken to the stir-fry.
- Feel free to customize the vegetables based on what’s in season or your personal preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg