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. 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. 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. 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.
4. 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 per serving