Chewy Zucchini and Mushroom Stir-fry Recipe
Super Simple Side Dish from Leftover Zucchini: Stir-fried Zucchini and Mushrooms
Introducing a delicious stir-fried zucchini and mushroom dish, perfect for when you have leftover zucchini or need a quick, tasty side. The chewy oyster mushrooms, sweet zucchini, and crisp onions create a wonderfully textured experience. Its savory flavor, reminiscent of a mild doenjang jjigae broth, is so satisfying it’ll have you finishing your rice in no time – it’s truly the best rice companion!
Main Ingredients- 1 zucchini (approx. 400g)
- 100g oyster mushrooms
- 1/2 onion (approx. 100g)
- 1 red chili pepper
- 1 tsp coarse sea salt (for salting zucchini)
Seasoning- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp seasoned salt (adjust to taste)
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp seasoned salt (adjust to taste)
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash and prepare all ingredients thoroughly to get ready for cooking.
Step 2
Wash the zucchini well, then slice it into thick matchsticks, about 0.5 cm thick. Avoid slicing them too thinly, as they can become mushy when stir-fried. A slightly thicker cut will result in a better texture.
Step 3
Place the sliced zucchini in a bowl and sprinkle evenly with 1 teaspoon of coarse sea salt.
Step 4
Gently toss the zucchini with the salt and let it sit for about 5 minutes. This process draws out excess moisture from the zucchini, making it less watery when cooked and contributing to a chewier texture.
Step 5
Slice the onion into matchsticks of a similar thickness to the zucchini. Be careful not to slice them too thinly, as they can burn easily during cooking.
Step 6
Lightly rinse the oyster mushrooms under running water to remove any dirt or debris. Trim off any tough stem ends and then gently tear the mushrooms into bite-sized pieces along their natural lines. Tearing them this way enhances their chewy texture.
Step 7
Remove the stem from the red chili pepper, cut it in half lengthwise, and carefully scrape out the seeds. Then, thinly slice it into matchsticks, similar in thickness to the zucchini. This adds color and a subtle aroma.
Step 8
Heat 1 tablespoon of cooking oil and 1 tablespoon of minced garlic in a pan over medium-low heat. Stir-fry until the garlic becomes fragrant, infusing the oil with its aroma. Be careful not to burn the garlic.
Step 9
Once the garlic is fragrant, squeeze out the excess water from the salted zucchini and add it to the pan along with the sliced onion, torn oyster mushrooms, and 1 tablespoon of seasoned salt. Begin to stir-fry.
Step 10
Tip: If the zucchini tastes too salty after salting, you can lightly rinse it under cold water and squeeze out the moisture, or reduce the amount of seasoned salt added to the dish. Otherwise, the overall seasoning might become too strong.
Step 11
Stir-fry all the ingredients together until the onions become translucent and the zucchini is slightly softened and appears slightly translucent as well. Continue stir-frying over medium heat until everything is well combined and cooked.
Step 12
Add the julienned red chili pepper and stir-fry briefly to combine. Adding the chili pepper towards the end helps maintain its crispness and vibrant color, preventing it from becoming too soft.
Step 13
Reduce the heat slightly, then add 1 tablespoon of perilla oil and 1 tablespoon of toasted sesame seeds for the finishing touch. The nutty aroma of the perilla oil and the flavor of the sesame seeds will elevate the dish.
Step 14
Quickly stir-fry everything for a final moment to ensure the perilla oil and sesame seeds are evenly distributed. Your delicious zucchini and mushroom stir-fry is now ready! Turn off the heat and let it rest for a moment in the residual heat.
Step 15
Serve this fragrant and flavorful zucchini and mushroom stir-fry over warm rice for a delightful and satisfying meal.
