Zucchini And Mushroom Stir Fry Recipes

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ZUCCHINI AND MUSHROOM STIR-FRY

Give your veggies some pizzazz with Zucchini and Mushroom Stir-Fry. Plus, Zucchini and Mushroom Stir-Fry great for weeknights because it's quick to make.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 11



Zucchini and Mushroom Stir-Fry image

Steps:

  • Mix first 3 ingredients until blended.
  • Heat oil in nonstick wok or large skillet on medium-high heat. Add vegetables; stir-fry 5 min. or until crisp-tender, adding garlic for the last minute.
  • Add rice and dressing mixture; cook and stir 2 min. or until heated through.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

1/2 cup KRAFT Classic CATALINA Dressing
2 Tbsp. lite soy sauce
1 tsp. curry powder
1 Tbsp. oil
2 cups small broccoli florets
1 zucchini, cut lengthwise in half, then sliced crosswise
1 red pepper, cut into strips
1 cup snow peas, trimmed
8 fresh mushrooms, sliced
4 cloves garlic, minced
3 cups cooked long-grain white rice

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY

This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!

Provided by Marjorie Ram

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Panda Express Zucchini and Mushroom Chicken Stir Fry image

Steps:

  • Toss the chicken with cornstarch.
  • Heat the canola and sesame oil together in the pan.
  • Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
  • Remove chicken from the pan, and turn the heat up to high.
  • Add in the mushrooms and zucchini, cook until they start to brown.
  • Add the garlic and ginger and cook/stir for 30 seconds.
  • Cook for another 2-3 minutes as vegetable soften a little.
  • Add the chicken back in and stir to coat.
  • Add in the soy sauce, sugar, and wine vinegar and stir to coat.
  • Serve with rice.

1 lb boneless chicken breast, cut into thin bite size slices
3 tablespoons cornstarch
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves, minced
2 teaspoons minced ginger (or 1/2 tsp ground ginger)
sesame seeds, for garnish (optional)

ZUCCHINI AND MUSHROOM SKILLET

Make and share this Zucchini and Mushroom Skillet recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Zucchini and Mushroom Skillet image

Steps:

  • Cut zucchini in half and then into 1 inch pieces.
  • Heat enough olive oil to saute in a heavy skillet over medium high heat.
  • Add zucchini, mushrooms, onion and garlic.
  • Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
  • Stir in oregano and salt and pepper to taste.

Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5

2 medium zucchini
8 ounces fresh mushrooms, quartered
1 medium onion, sliced
olive oil
2 garlic cloves, crushed
1/2 teaspoon oregano
salt and pepper

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