Try this savory vegetable dish that’s oh-so-good for lunch or dinner on a cool autumn day.

Zucchini and Mushroom Stir Fry

1 lb. zucchini
8 oz. mushrooms, sliced ½ inch thick (dried or fresh)
1 Tbsp cornstarch or arrowroot powder
1 Tbsp cold water
¼ cup vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
½ tsp salt
2 Tbsp Bragg’s Liquid Aminos^® or soy sauce
¼ cup chicken broth

First, cut the zucchini lengthwise into halves, then cut each half diagonally into ¼ inch slices. Mix the cornstarch and cold water together until there are no lumps, and set aside.

Heat your wok until one or two drops of water bubble and skitter when sprinkled in the wok. Add the vegetable oil and rotate the wok to coat all the sides. Add the sliced onion and chopped garlic and sauté until the garlic is light brown. Next add your zucchini, mushrooms and salt and stir-fry the ingredients together for another two minutes.

Stir in the Bragg’s Liquid Aminos^® or soy sauce and the chicken broth, then heat until the liquids come to a boil. Finally, stir in the smooth cornstarch mixture. Continue to cook the ingredients, stirring often, until the liquid has thickened. This should take less than 30 seconds. Then serve this warm and delicious dish on the side or as the entrée of your meal— it’s good enough to stand alone!