Zucchini Stir Fry with Mushrooms
Quick and easy zucchini stir fry with mushrooms — a healthy vegan stir fry packed with flavor and ready in 20 minutes.
Ingredients
Stir Fry
- 2 small zucchini sliced, approximately 3 cups
- 5 cremini or shiitake mushrooms sliced, about 1 cup
- Pinch of salt for seasoning zucchini and mushrooms
- 1 tablespoon olive oil or water for cooking
- ¼ cup pine nuts optional, lightly toasted if desired
Stir Fry Sauce
- 2 tablespoons tamari
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ½ teaspoon garlic powder
- Pinch of cayenne optional
Instructions
- Prepare the stir fry sauce. In a small bowl, whisk together tamari, maple syrup, rice vinegar, water, garlic powder, and cayenne if using. Set aside.
- Heat a large skillet or wok over medium-high heat. Add oil or water. Once hot, add zucchini with a pinch of salt. Stir-fry for 1–2 minutes, until just softened and lightly golden brown in spots. Drizzle in 1 tablespoon of sauce and toss to coat.
- Add mushrooms, pine nuts (you can toast them in a dry skillet for 2–3 minutes beforehand if you'd like), and another pinch of salt. Stir-fry for another 1–2 minutes, adding another tablespoon or two of sauce as the veggies cook and absorb flavor.
- Pour in the rest of the sauce. Stir and cook for about a minute, just until everything is evenly coated.
- If you'd like a glossier, clingier finish, stir in the cornstarch slurry. Let it bubble for about 30 seconds to thicken slightly. Otherwise, skip this step.
- Serve over rice, quinoa, or noodles. Sprinkle with sesame seeds and green onions. Finish with a drizzle of sesame oil, a spoonful of chili paste, black pepper, or sriracha if desired.
Notes
- Stir-frying moves quickly, so have everything chopped and ready before you start cooking.
- I usually skip the cornstarch—the maple syrup thickens naturally and gives a light glaze. But if you want a thicker sauce, the slurry works well.
- If adding more than 4 cups of veggies, increase the sauce by 1.5x. Use slightly less tamari and add a splash of water or broth to keep it balanced. A dash of maple or vinegar can help round it out.
- Other veggies work great too! Try bell peppers, broccoli, snap peas, eggplant, or cabbage— just add firmer ones earlier and tender ones toward the end for the best
- Toasting pine nuts isn't required, but it brings out a deeper, nuttier flavor. If you have a minute, toast them in a dry skillet until golden and fragrant for extra flavor.
- Top it with white or black sesame seeds, green onions, or a drizzle of sesame oil, or a drizzle or two of this dipping sauce for egg rolls recipe.
Nutrition
Calories: 315kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 1028mg | Potassium: 951mg | Fiber: 3g | Sugar: 25g | Vitamin A: 397IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 2mg
