In this shiitake mushroom stir fry, mushrooms, bell peppers, onion, and zucchini are glazed with a delicious sweet-salty soy-chili sauce. Add a protein if you like, and serve over rice.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1.5 teaspoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1 tablespoon maple syrup
- 0.13 teaspoons red chili pepper flakes
Instructions
-
1
Combine soy sauce, oyster sauce, rice vinegar, sweet Thai chili sauce, maple syrup, and red pepper chili flakes in a small bowl. Stir until smooth and set aside.
-
2
Add mushrooms to a bowl, drizzle with 1 tablespoon soy sauce, and toss until coated. Sprinkle cornstarch over mushrooms and toss until completely coated.
-
3
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add mushrooms; cook until golden brown, about 5 minutes per side. Transfer mushrooms into a dish; set aside.
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4
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add onions, orange peppers, and zucchini, and cook until softened, about 5 minutes. Stir sauce into pan and cook until thickened, about 3 minutes. Add mushrooms back into stir fry; toss to coat.
Nutrition Facts
Per serving
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