Korean Mushroom Stir-Fry

Korean Mushroom Stir-Fry is a savory and satisfying dish that features a medley of mushrooms sautéed in a flavorful sauce, perfect for a low-carb meal. This dish is vibrant, quick to prepare, and packed with umami, making it a delightful addition to your weeknight dinner rotation.

Ingredients

• Shiitake mushrooms - 100g
• Button mushrooms - 100g
• Zucchini - 1 medium
• Red bell pepper - 1 medium
• Garlic - 3 cloves
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2 stalks
• Sesame seeds - 1 tablespoon
• Black pepper - to taste

Steps

1. Clean the shiitake and button mushrooms, then slice them thinly.
2. Spiralize or julienne the zucchini and slice the red bell pepper into thin strips.
3. Mince the garlic and chop the green onions, separating the white and green parts.
4. Heat olive oil in a large skillet over medium heat, then add the garlic and the white part of the green onions, sautéing for about 1 minute until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and golden.
6. Add the zucchini and red bell pepper to the skillet, stirring well to combine, and cook for another 3-4 minutes until the vegetables are tender but still crisp.
7. Stir in the soy sauce, sesame oil, and black pepper to taste, mixing everything thoroughly.
8. Remove from heat and sprinkle sesame seeds and the green part of the green onions on top before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help boost the immune system.
• Low in carbs, making it suitable for those following a ketogenic or low-carb diet.

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