Ingredients
Scale
- 200 g zucchini, sliced into colorful rounds or half-moons
- 100 g yellow squash, sliced
- 50 g mushrooms, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 tbsp vegetable or sesame oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp teriyaki sauce (optional for extra flavor)
- 1 tbsp sesame seeds, toasted
- Salt and pepper to taste
- Red pepper flakes, a pinch
- 2 scallions, chopped
- 1 tbsp butter (optional for richness)
Instructions
- Preheat your wok or large skillet over high heat. Add vegetable or sesame oil.
- Sauté minced garlic and grated ginger for 30 seconds until fragrant.
- Add sliced zucchini, yellow squash, and mushrooms; stir-fry for 3-4 minutes until slightly charred.
- Season with salt, pepper, soy sauce, and sesame oil while stirring constantly.
- Cook until vegetables are tender yet crisp. Finish with red pepper flakes and chopped scallions.
- Serve immediately garnished with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg