Instructions:
Prep the Veggies: Slice the zucchini into rounds or half-moons. Slice the mushrooms. If using garlic and ginger, mince or grate them.
Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add Garlic & Ginger: Add the minced garlic and grated ginger to the pan. Stir for about 30 seconds until fragrant.
Add Zucchini: Add the zucchini slices to the skillet and cook for about 3–4 minutes, stirring occasionally, until they are tender but still crisp.
Season: Pour in the soy sauce, sesame oil, and optional oyster/hoisin sauce. Stir to coat the vegetables evenly. If you like heat, add red pepper flakes at this point.
Cook & Combine: Stir everything together and cook for another 1-2 minutes until everything is well combined and heated through.
Garnish and Serve: Remove from heat and sprinkle with green onions and sesame seeds, if using. Taste and adjust the seasoning with salt and pepper, if needed.
Optional Add-ins:
- Protein: Add cooked chicken, tofu, shrimp, or beef for extra protein.
- Noodles: Toss in some cooked noodles (like rice noodles or soba) for a more filling meal.
- Veggies: Add bell peppers, snap peas, or carrots for more color and texture.
Serve it over rice or enjoy as a light side dish!
