Asian

Zucchini and Mushroom Stirfry is for Dinner.

Zucchini and Mushroom Stirfry takes 25 minutes to prepare.

Zucchini and Mushroom Stirfry takes 20 minutes to cook.

Zucchini and Mushroom Stirfry makes 6 servings.

The ingredients for Zucchini and Mushroom Stirfry are:

Firm Tofu, cubed
Zucchini, 4 cup, sliced
Mushrooms, fresh, 2 cups
Bamboo shoots, cooked, 1 can drained
Ginger Root, 6 tsp
Garlic, 6 tsp
*Bok Choy, raw-shreaded, 0.5 cup
*Soy Sauce, 3 tbsp
*Oyster Sauce, 1 1/2 cup
Corn Starch, 2 teaspoons
Chicken stock, home-prepared, .25 cup
Sesame Oil, 1 1tsp
Sherry, dry, 2 fl. oz
Olive Oil, 3 tbsp
*Seeds, sesame seeds, whole, roasted and toasted, .5 oz

Here is how you make Zucchini and Mushroom Stirfry:

Slice all the ingredients and set aside. Mince ginger and garlic together.Heat oil in large pan. If desired, saute tofu until crispy on the outside and set aside. When shimmering, add the mushrooms and zucchini. Stir until mostly cooked. Meanwhile combine soy sauce, oyster sauce, corn starch, chicken stock, sherry and sesame oil, whisking to combine. Set aside.When veggies are almost done add tofu, bok choy and bamboo until slightly heated. Add ginger and garlic, stirring until fragrant.Add sauce and warm. Let thicken.Serve with sesame seeds on top.Serving Size: makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MRSBSKID.

The nutritional information for Zucchini and Mushroom Stirfry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.9

• Total Fat: 13.7 g
• Cholesterol: 0.3 mg
• Sodium: 629.1 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.9 g
• Protein: 12.0 g

Zucchini and Mushroom Stirfry is Asian cuisine.

The dietary needs meet for Zucchini and Mushroom Stirfry is Vegetarian