Zucchini, Carrots and Mushrooms with Chinese “Brown Sauce”

I’ve had this Chinese stir-fry sauce bookmarked for like a year. I finally decided to put it to use on some vegetables I needed to use up. And it turned out so well! It particularly enhanced the zucchini, which I’m always a little picky about.

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1 cup baby carrots, sliced into small rounds

1 large zucchini, diced

about 4 oz crimini mushrooms, diced

1 tbsp cooking oil

About 3 tbsp Chinese stir fry sauce

1 tbsp fresh ginger

salt, to taste

Heat oil in pan. Add veggies and ginger and season with salt. Sautee about 5-6 minutes.

Add 3 tbsp stir fry sauce. Cook another three minutes or so until sauce is thickened and incorporated and veggies are cooked.

Chinese stir fry sauce

¼ cup soy sauce 

¼ cup Tamari

½ cup oyster sauce (hoisin sauce to make veg)

¼ cup Chinese wine

¼ cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

1 tbsp ground white pepper

Mix ingredients together in a Mason jar. Store in fridge

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1 Comment

Filed under vegetarian

One response to “Zucchini, Carrots and Mushrooms with Chinese “Brown Sauce”

  1. Pingback: Favorite Recipes of 2015 | Missy's Recipes

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