Description
This Taiwanese Mushroom Zucchini Rice Stir Fry is a vibrant nod to Taiwanese cuisine, crafted as a wholesome Whole Food Plant Based delight.
Ingredients
Scale
Skillet Ingredients:
- 8 to 10 oz. Baby Bella mushrooms, sliced *
- 1 Tablespoon reduced-sodium tamari *
- 1 to 2 Tablespoons water
Base Ingredients:
- 1 medium zucchini, (10 to 12 oz.), unpeeled, small dice *
- ½ to ¾ cup red bell pepper, small dice
- 1 cup snow pea pods, ends snipped, sliced on the diagonal
- 4 green onions, sliced
Sauce Ingredients:
- 3 Tablespoons reduced-sodium tamari *
- 1 Tablespoon rice vinegar
- 2 Tablespoons pure maple syrup
- 2 teaspoons tahini
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¼ cup low-sodium vegetable broth *
- ½ teaspoon Chinese Five Spice *
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch 1/8 teaspoon cayenne pepper
- 1 teaspoon cornstarch (or arrowroot powder)
Other Ingredients:
- 2 to 2 ½ cups cooked and refrigerated rice (of choice)
Optional Toppings:
- Toasted sesame seeds
Instructions
- Place all the Sauce Ingredients into a small bowl, whisk well, set aside.
- Prepare all the veggies and mushrooms as the recipe comes together quickly, set aside.
- Place all the Skillet Ingredients into a large skillet, sauté over medium-high heat until the mushrooms have reduced, about 7 to 9 minutes.
- Then add the zucchini and bell peppers, sauté until they have reached the desired tenderness, approximately 3 to 5 minutes based upon your preference of tenderness, then add all the remaining Base Ingredients, stir for several minutes to thoroughly mix.
- Once the veggies have reached the desired tenderness, then add the cooked and refrigerated rice, stir, then add the Sauce and stir well over medium heat-high until the sauce thickens. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Serving: 4