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Summer is the perfect time to enjoy fresh vegetables, and a hearty stir-fry is an excellent way to combine seasonal flavors into a nutritious meal. This recipe features vibrant summer squash and flavorful roasted mushrooms, creating a dish that is both colorful and satisfying.
Ingredients
- 2 medium summer squash, sliced
- 1 cup mushrooms, sliced and roasted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: chopped green onions or sesame seeds for garnish
Preparation
Start by roasting the mushrooms. Preheat your oven to 400°F (200°C). Spread the sliced mushrooms on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 15 minutes until tender and browned.
While the mushrooms are roasting, prepare the stir-fry. Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and red bell pepper, sautéing until they begin to soften, about 3-4 minutes.
Add the minced garlic and sliced summer squash to the skillet. Cook for another 5-7 minutes, stirring frequently, until the squash is tender but still vibrant.
Once the vegetables are cooked, add the roasted mushrooms to the skillet. Pour in the soy sauce and sesame oil, stirring well to coat all ingredients evenly. Cook for an additional 2 minutes to allow flavors to meld.
Serving Suggestions
This hearty stir-fry can be served on its own or over steamed rice or noodles. Garnish with chopped green onions or sesame seeds for added flavor and texture. It’s a quick, healthy, and delicious way to enjoy summer vegetables at their best.