Print

tbsp water (optional for thicker sauce) Recipe

tbsp water (optional for thicker sauce) Recipe
Print Recipe

★★★★★

4.7 from 8 reviews

A savory, glossy vegetable medley bursting with umami — zucchini, mushrooms, peppers, and onions stir-fried in a rich soy-chili-oyster glaze for the perfect Asian side or light meal.

Ingredients

Scale

Vegetables:

  • 1 tablespoon vegetable oil
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced
  • 1/2 cup mushrooms, sliced (shiitake or button)
  • 1/2 onion, sliced
  • 1/2 red bell pepper, julienned
  • 2 green onions, cut into 2-inch pieces
  • 1 tablespoon garlic, minced
  • 1 teaspoon fresh ginger, minced

For the sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (for color)
  • 1 teaspoon chili paste or sauce (adjust to spice preference)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 1 tbsp water (optional for thicker sauce)

Instructions

  1. Heat oil in a large wok or pan over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
  2. Add onions, mushrooms, zucchini, yellow squash, and bell peppers. Stir-fry for 3–4 minutes until just tender-crisp.
  3. Add green onions and continue cooking for 1 more minute.
  4. In a small bowl, whisk together oyster sauce, soy sauces, chili paste, sesame oil, sugar, and water.
  5. Pour sauce into the wok and toss to coat all vegetables evenly.
  6. If desired, stir in the cornstarch slurry and cook another minute until thickened.
  7. Serve hot with rice or noodles.

Nutrition

Keywords: #chinesevegetables #vegetablestirfry #oystersauce #veganasian #zucchinistirfry #easyasianrecipes #plantbasedstirfry #glutenfreesoy #spicyvegetables #wokcooking #meatlessdinner #asianflavors #lowcalrecipe #homemadewok #weeknightvegetarian #umamiveggies #savorystirfry #darksoysauce #chilisauce #quickveggies

Find it online: https://mbeams.com/tbsp-water-optional-for-thicker-sauce-recipe/