Korean Mushroom Stir-fry

Korean Mushroom Stir-fry is a delightful and flavorful dish featuring a vibrant mix of mushrooms and vegetables, all tossed in a savory Korean-inspired sauce. This dairy-free recipe is both nourishing and satisfying, perfect for a quick lunch.

Ingredients

• Shiitake mushrooms - 100 grams
• Oyster mushrooms - 100 grams
• Bell pepper (red) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the shiitake and oyster mushrooms to the skillet, stirring frequently for about 5 minutes until they start to soften.
4. Add the sliced bell pepper, zucchini, and julienned carrot to the skillet. Stir-fry for an additional 4-5 minutes until the vegetables are tender yet crisp.
5. Pour in the soy sauce and sesame oil, tossing everything together to coat evenly. Cook for another 2 minutes.
6. Season with salt and black pepper to taste, and stir in chopped green onions.
7. Remove from heat and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms that support immune health.
• Packed with vitamins and minerals from a variety of vegetables.

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