Zucchini and mushrooms

Zucchini and mushrooms

Ingredients/Components

• salt - 1/2 tsp
• cornstarch - 1 Tbsp
• cold water - 1 Tbsp
• vegetable oil - 1/4 c
• chicken broth - 1/4 c
• medium onion, thinly sliced - 1 item
• fresh mushrooms - 8 oz
• cloves garlic, finely chopped - 2 item
• zucchini - 1 lb
• dark soy sauce - 2 Tbsp

How to make zucchini and mushrooms:

Cut zucchini lengthwise into halves. Cut each half diagonally into 1/4-inch slices. Cut mushrooms into 1/2-inch slices. Mix cornstarch and water. Heat wok or electric skillet until 1 or 2 drops of water bubble and skitter. When sprinkled in wok, add vegetable oil; rotate wok to coat side. Add onion and garlic; stir-fry until garlic is light brown. Add zucchini, mushrooms and salt; stir-fry 2 minutes. Stir in chicken and soy sauce. Heat to boiling; stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Makes 4 servings.

Recipe categories: Squash, Side dish, Mushroom.