ZUCCHINI MUSHROOM STIR FRY

This Vegetable Stir Fry recipe tastes better than takeout and is easy to make too! The sweet and sticky teriyaki sauce is just perfect and is paleo, gluten, and soy-free as well.

– Zucchinis – Carrots – Mushroom – Oil – Garlic – Salt –  Coconut Aminos – Rice Vinegar – Arrowroot Flour – Sesame Oil – Orange Juice

INGREDIENTS:

Preheat a large pan/skillet on medium then low heat with oil and sauté carrots for 2-3 minutes until slightly softened.

STEP 1

Then add zucchini, mushroom and minced garlic. Sauté for another 8-10 minutes - until vegetables are soft.

STEP 2

In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.

STEP 3

When vegetables are done, add sauce and cook on heat for about 1 minute. The sauce should thicken at that time.

STEP 4

Give this recipe a try! Tap the link for the full recipe details.

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