Stir-Fried Zucchini and Shiitakes

Remove and discard the stems from the shiitake mushrooms. Cut the caps into slices 1/4 inch (6 mm) thick. Trim the ends of the zucchini and cut each in half lengthwise. Cut each zucchini half crosswise into slices 1/4 inch (6 mm) thick. Set the vegetables aside.

Heat a small dry fry pan over medium heat. Add the sesame seeds and toast, stirring occasionally, until golden brown, 4 to 5 minutes. Immediately transfer to a small plate and set aside.

In a small bowl, stir together the soy sauce, vinegar, sesame oil and sugar and set aside.

Warm a wok or large fry pan over high heat, then swirl in 2 Tbs. of the canola oil. When the oil is hot, add the mushrooms and stir-fry until they release their juices, 4 to 5 minutes. Transfer to a large bowl.

Return the wok to high heat and warm the remaining 1 Tbs. canola oil. Add the zucchini and stir-fry until golden brown and just tender, 7 to 8 minutes. Add the green onions and garlic and stir-fry until fragrant, about 1 minute.

Return the mushrooms to the wok and pour in the soy-vinegar mixture. Stir-fry until the vegetables are heated through and most of the sauce has evaporated, about 2 minutes. Transfer the vegetables to a bowl, garnish with the toasted sesame seeds and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014).