Easy Mushroom & Zucchini Stir-Fry Recipe – Garlic & Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Easy Mushroom & Zucchini Stir-Fry Recipe – Garlic & Soy Sauce

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful mushroom and zucchini stir-fry with you. Honestly, this is one of those recipes I turn to when I want something quick, healthy, and satisfying – especially on busy weeknights. It’s a real crowd-pleaser, and I think you’ll love it as much as my family does!

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 30 minutes, packed with veggies, and bursting with that lovely umami flavor from the soy sauce and garlic. Plus, it’s incredibly versatile – you can easily swap in your favorite vegetables or add a little spice to kick things up a notch. It’s a fantastic way to get a healthy and delicious meal on the table without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this easy mushroom and zucchini stir-fry:

• 2 cups Button mushrooms
• 1 large zucchini
• 2 medium bell peppers
• 1 cup cherry tomatoes
• 6-8 garlic cloves
• 2 tbsp olive or canola oil
• 1 tbsp light soy sauce
• ?? tsp toasted sesame seeds
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really make this recipe shine.

• Sesame Seeds: Don’t skip the toasted sesame seeds! They add such a lovely nutty flavor and a beautiful texture. I always toast mine in a dry pan for a few minutes until golden and fragrant.
• Oil Choice: I usually use olive oil for its flavor, but canola oil works just as well, especially if you want a more neutral taste. About 30ml of either will do the trick.
• Soy Sauce Variations: I prefer light soy sauce for this recipe as it’s less overpowering. But you can experiment with dark soy sauce for a richer color and slightly sweeter flavor. Tamari is a great gluten-free alternative too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your mushrooms a good wipe clean and slice them thickly. Then, chop the zucchini into half-moon slices, the bell peppers into 1-inch squares, and halve those sweet cherry tomatoes.
2. Heat the oil in a wok or large frying pan over medium heat. Add the sliced mushrooms and minced garlic. Stir-fry for about 5 minutes, until the mushrooms are lightly golden and starting to soften. The aroma is amazing at this point!
3. Now, toss in the zucchini and bell peppers. Continue to stir-fry for another 8-10 minutes, until the vegetables are tender-crisp. You want them to still have a little bite.
4. Add the halved cherry tomatoes and cook for about 5 minutes, until they start to blister and release their juices.
5. Finally, season with soy sauce, salt, and pepper. Give everything a good toss to make sure it’s all nicely combined.
6. Garnish generously with those toasted sesame seeds and serve immediately. Seriously, don’t skip the sesame seeds!

Expert Tips

Here are a few things I’ve learned over the years to make this stir-fry even better:

• Don’t overcrowd the pan: Work in batches if necessary to ensure the vegetables brown nicely instead of steaming.
• High heat is your friend: Stir-frying is all about quick cooking at high heat.
• Taste as you go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend loves a little heat, so I often add a pinch of chili flakes (about ¼ tsp) along with the soy sauce.
• Quick Weeknight Version: Short on time? Use pre-sliced mushrooms and pre-cut veggies to save even more time.
• Regional Indian Influence: For a fun twist, try adding a pinch of turmeric, cumin, and coriander powder along with the salt and pepper. It gives it a lovely Indian-inspired flavor! My grandmother would approve.

Serving Suggestions

This stir-fry is delicious on its own, but it’s even better with a side of fluffy rice or quinoa. You could also serve it with some warm naan bread for soaking up all those delicious juices.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. Keep in mind that the vegetables may soften slightly upon reheating.

FAQs

Let’s answer some common questions:

• Is this stir-fry better with different types of mushrooms? Absolutely! Feel free to experiment with shiitake, oyster, or cremini mushrooms. Each type will add a unique flavor.
• Can I use frozen vegetables in this recipe? Yes, you can! Just make sure to thaw and drain them well before adding them to the pan.
• What’s the best way to prevent the vegetables from getting soggy? Don’t overcrowd the pan and cook over high heat. This will help the vegetables brown and stay crisp.
• Can I make this stir-fry ahead of time? It’s best enjoyed fresh, but you can prep the vegetables ahead of time and store them in the fridge until you’re ready to cook.
• What side dishes pair well with this mushroom and zucchini stir-fry? Rice, quinoa, naan bread, or a simple salad are all great options.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!