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Zucchini and vegetable stir-fry

updated

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Ingredients for 2 servings:

  • 1 zucchini
  • 1 red bell pepper(s)
  • 1 small bunch of spring onions
  • 1 clove(s) garlic
  • some chili, dried
  • 1 small can of mushrooms
  • 2 tbsp olive oil
  • 50 ml vegetable stock
  • Basil, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

variable

Heat the oil in a non-stick pan over medium heat. Meanwhile, clean the zucchini, bell peppers, and spring onions. Cut the zucchini and bell peppers into small pieces and the spring onions into rings. Finely chop the garlic, but do not press it to prevent the juices from escaping. Sauté the garlic and spring onions in the hot oil over medium heat. Deglaze with the stock, add the zucchini, bell peppers, and mushrooms. Simmer until the liquid is almost evaporated. Season with chili and garnish with some fresh basil, if desired. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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