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Zucchini and mushroom stir fry is a delightful dish that showcases the simplicity and elegance of using minimal ingredients to achieve a flavorful result. Originating from the basic principles of Asian stir fry cooking, this dish adapts those techniques to suit a low carb lifestyle, making it perfect for those seeking a nutritious yet satisfying meal. The key to a good stir fry lies in the high heat and quick cooking time, preserving the freshness and bite of the vegetables.
This stir fry is wonderfully versatile. Serve it over a bed of cauliflower rice for a fulfilling and entirely low-carb meal, or, if you’re not strictly watching your carb intake, it pairs beautifully with jasmine or basmati rice. For an added protein boost, consider topping the stir fry with grilled chicken or shrimp.
Low Carb Stir Fry Zucchini with Mushrooms and Onions
Servings: 4
Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
300 grams mushrooms, sliced
3 medium zucchinis, julienned
1 tablespoon soy sauce (or tamari for gluten-free option)
1 teaspoon sesame oil
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Sesame seeds for garnish (optional)
1 large onion, thinly sliced
2 cloves garlic, minced
300 grams mushrooms, sliced
3 medium zucchinis, julienned
1 tablespoon soy sauce (or tamari for gluten-free option)
1 teaspoon sesame oil
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Sesame seeds for garnish (optional)
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