Tuesday, June 21, 2016

Zucchini, Bell Peppers, Mushrooms Stir-Fry 西葫芦灯笼椒香菇小炒

Ever since I successfully made zucchini noodles, I wanted to have a similar dish again but with more colors (which means more nutrition!), layered flavors and versatility.

So here today, I made zucchini noodles with mushrooms, plus multi-colored bell peppers. This dish can be enjoyed with steamed rice or tossed with noodles/pasta to make vegetarian noodles or noodle-salad.

Zucchini, Bell Peppers, Mushrooms Stir-Fry 西葫芦灯笼椒香菇小炒
4-5 fresh shiitake mushrooms, thinly sliced
3 organic zucchini (small), finely julienned
1/2 organic orange bell pepper, finely julienned
1/2 organic red bell pepper, finely julienned
3 cloves garlic finely minced
1 tsp light soy sauce
Salt and ground white pepper

Note: To prepare the fine strands of vegetables, I have used a julienne vegetable peeler.

Directions: Fry the garlic and mushrooms, till mushrooms start to reduce in volume and release some moisture. Add soy sauce, and pinch of ground white pepper. Add the vegetables, and fry briskly for about 5 minutes till cooked. As the vegetables are all in fine julienne, the cooking is really quick. Salt and ground white pepper to taste.

Enjoy as warm stand-alone salad, or with steamed rice, or toss with noodles to make a one-dish vegetarian noodle.

Let's enjoy more zucchini noodles for now and save the squash noodles in the cooler months, shall we?

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