Stir-Fried Zucchini and Shiitakes
Tender zucchini and meaty shiitake mushrooms are amped up with bold Asian condiments and crunchy sesame seeds. Purple cabbage and red bell pepper, cut into uniform slices, can substitute for the vegetables in this recipe. Toss in diced tofu for added protein and serve over rice.
- 1/2 lb. (250 g) shiitake mushrooms
- 1 1/2 lb. (750 g) zucchini
- 1 tsp. sesame seeds
- 2 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 2 tsp. Asian sesame oil
- 1/2 tsp. sugar
- 3 Tbs. canola oil
- 2 green onions, minced
- 2 garlic cloves, minced
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).