{15 Minutes} Zucchini Mushroom Stir Fry
This zucchini mushroom stir fry is an easy-to-make flavorful veggie dish I love to whip up on a busy weeknight. In under 15 minutes, you have the perfect side dish to anything you are serving for dinner.
Servings: 4 servings
Calories: 219kcal
Cost: $5
Equipment
Ingredients
Vegetables
- 2 medium zucchinis sliced and halved
- 2 medium carrots sliced
- 1 cup mushroom sliced
- 1/4 cup oil for stir-frying
- 1 clove of garlic minced
- Salt to taste *
Teriyaki Sauce
- 1/3 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp arrowroot flour
- 1 tbsp sesame oil
- 3 - 4 tbsp freshly squeezed orange juice about 1/2 an orange
Instructions
- Preheat a large pan/skillet on medium then low heat with oil and sauté carrots for 2-3 minutes until slightly softened.
- Then add zucchini, mushroom and minced garlic. Sauté for another 8-10 minutes - until vegetables are soft (but not wilted)
- In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.
- When vegetables are done, add sauce and cook on heat for about 1 minute. The sauce should thicken at that time. Serve over rice and enjoy!
- Stir gently until the sauce becomes sticky and thoroughly coat the veggie stir fry.
- Serve with a bed of rice or your favorite protein of choice.
Notes
* When adding salt to taste, keep in mind that coconut aminos is salty itself.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 15g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 519mg | Fiber: 3g | Sugar: 9g