Ingredients
2 medium zucchini, sliced into half-moons
1 medium onion, sliced
2 cups mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt (adjust to taste)
1 tablespoon fresh parsley, chopped (for garnish)
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Method
1. Slice zucchini into 1/4-inch half-moons. Slice mushrooms and onion, and mince garlic.
2. Heat olive oil in a skillet or wok over medium-high heat. Add garlic and sauté for 30 sec–1 min.
3. Add mushrooms and onions. Stir-fry for 2–3 min until mushrooms soften.
4. Add zucchini. Stir-fry for 5–7 min until tender yet crisp.
5. Add soy sauce, black pepper, red pepper flakes, and toss to coat evenly.
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