I have come to enjoy the taste and texture of zucchini only recently. It goes well with my Mac ‘n’ Cheese recipe and is delicious on its own in stir-fry.
I came across a zucchini stir-fry recipe with good reviews and tried it. It was not bad! The only modification I made was to add mushrooms as I wanted to finish up some remainin’ shiitake mushrooms in the fridge.
Speaking of shiitake mushrooms (the fresh ones), those produced in China and sold at NTUC supermarkets have a strong chemical smell. Of late, I have started switching to locally grown shiitake mushrooms. It is called emperor shiitake mushrooms grown by Mycofarm. They are almost odorless and have a creamy texture when cooked. They are about twice the cost of those produced in China but I get a peace of mind.
Ingredients (for r adults and 1 toddler)
• Zucchini – 1 medium, sliced thinly
• Onion – 1 large, cut into wedges
• Shiitake mushroom – 5 fresh ones, stalks removed and sliced
• Garlic – 2 cloves, minced
• Brown sugar – 1 tbsp
• Light soy sauce – 1 tbsp
• Water – 1 tbsp
• Vegetable oil – 2 tbsp
1. Heat up oil in a heated wok.
2. Saute minced garlic and then onion wedges until fragrant.
3. Add zucchini slices and brown sugar.
4. Stir fry until zucchini is tender crisp (hint: the seeds in the centre will become conspicuous)
5. Add mushroom and stir-fry briefly.
6. Add soy sauce and water and stir for another minute to mix well.
7. Serve warm with steamed white jasmine rice.
Verdict: Hannah kept poking her spoon into the dish to help herself to yet another slice of zucchini. Both of us loved the crunchiness of the vegetable. Simply delightful :D