Zucchini and Mushroom Stir Fry

Happy Monday 😊

I had the flu since Friday. Just terrible. When you catch the cold, it’s the cough and sniff, but when it’s the flu, it’s the cough, sniff, sore throat, fever, and body sore all over. Meh 😅

It’s election day in Canada. I went to early voting last week already. Don’t forget to vote, friends 😊

For today’s recipe, a simple veggie stir fry to share. My husband loves it as is, but obviously for the boys and I, we like our stir fry with warm rice 😁 Rice is life to so many Asians, however I prefer noodle. That being said, you can stir in cooked noodle or top cooked noodle with the stir fry, works as well 😉

2 tbsp peanut oil
1 shallot
2 garlic
1 bird eye chili
1 zucchini
1 box button mushroom
Sesame oil to taste
Mushroom granules to taste

Slice shalot and garlic, thinly. Set to side.

Wash clean the zucchini, chop off the end part. Grate the zucchini, and yes, no need to peel off the skin

Peel the mushroom and slice off the bottom of the stems, and slice them as you wish

Heat peanut oil, saute sliced garlic and shallot, til fragrant and somewhat browning, then stir in zucchini, cook for a minute or two

Stir in mushrooms, and season with mushroom granules and sesame oil

Serve immediately

Enjoy!

Print Recipe

Zucchini and Mushroom Stir Fry

Servings: 0

Ingredients

• 2 tbsp peanut oil
• 1 shallot
• 2 garlic
• 1 bird eye chili
• 1 zucchini
• 1 box button mushroom
• Sesame oil to taste
• Mushroom granules to taste

Instructions

• Slice shalot and garlic, thinly. Set to side.
• Wash clean the zucchini, chop off the end part. Grate the zucchini, and yes, no need to peel off the skin
• Peel the mushroom and slice off the bottom of the stems, and slice them as you wish
• Heat peanut oil, saute sliced garlic and shallot, til fragrant and somewhat browning, then stir in zucchini, cook for a minute or two
• Stir in mushrooms, and season with mushroom granules and sesame oil
• Serve immediately

Video