(4 servings)
Ingredients
(Sauce)
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon sweet Thai chili sauce
1 tablespoon maple syrup
1/8 teaspoon red chili pepper flakes
(Stir-Fry)
6 ounces shiitake mushrooms, thinly sliced
1 tablespoon low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sesame oil, divided
2 cloves garlic, minced
1/2 cup chopped onion
1 orange bell pepper, chopped
1/2 cup chopped zucchini
Instructions
Combine soy sauce, oyster sauce, rice vinegar, sweet Thai chili sauce, maple syrup, and red pepper chili flakes in a small bowl. Stir until smooth and set aside.
Add mushrooms to a bowl, drizzle with 1 tablespoon soy sauce, and toss until coated. Sprinkle cornstarch over mushrooms and toss until completely coated.
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add mushrooms; cook until golden brown, about 5 minutes per side. Transfer mushrooms into a dish; set aside.
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add onions, orange peppers, and zucchini, and cook until softened, about 5 minutes. Stir sauce into pan and cook until thickened, about 3 minutes. Add mushrooms back into stir fry; toss to coat.
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