Skip the MSG-laden Chinese buffet and whip this up instead! This dish packs an amazing amount of flavor into a few ingredients. And feel free to add some “extras,” like daikon radish, baby corn, or water chestnuts. Measurements are approximate since it all comes down to your personal tastebuds.
1 zucchini, sliced into rounds
at least 1 cup sliced mushrooms
1 red bell pepper, sliced into long strips
1 medium onion, chopped
2 T. sesame oil (not the roasted variety–that has a VERY strong flavor and should only be added to dishes right before serving)
2 cloves garlic, minced
1 T. honey
2 T. soy sauce
1-2 T. rice wine vinegar, depending on your taste
1/2 tsp. ginger (or 1/2″ of minced, fresh gingerroot)
a pinch of crushed red pepper or cayenne
roasted sesame oil (optional)
Sauté first five ingredients for about five minutes (until onion is translucent), then add garlic. Add remaining ingredients and taste–depending on how sweet or sour you want it, you may want to increase the amount of honey or vinegar. Add a few drops of the roasted sesame oil right before serving if you want to enhance the flavor of the sesame (see note above).
Enjoy!
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Tags: asian, bell pepper, mushrooms, stir-fry, zucchini
