Stir-Fries
Stir-Fried Wood Ear Mushrooms with Zucchini
Stir-fried wood ear mushrooms with zucchini is a light, crisp, low-fat vegetarian dish. The zucchini is sweet and tender, the wood ear mushrooms are chewy and smooth. Simple, refreshing, and easy on the stomach.
Main Ingredients
- Zucchini 1 pc (approx. 250-300g)
- Rehydrated wood ear mushrooms 80-100g (dried approx. 10g) 80-100g (dried approx. 10g)
- Garlic (sliced) 2 cloves
- Spring onion (cut into sections) 1 stalk
- Salt to taste
- Cooking oil as needed
Steps
Wash the zucchini and slice into approx. 0.3-0.4cm thick pieces. Slice the garlic and cut the spring onion into sections.
Heat oil in a wok, add garlic, and sauté over low heat until fragrant.
Add the zucchini slices and wood ear mushrooms. Stir-fry over medium-high heat for 2-3 minutes until the zucchini softens and the edges become slightly translucent.
Add salt to taste, garnish with spring onion sections, toss quickly to combine, and serve immediately.
TCM Notes
Clears heat & supports weight management (core benefit of zucchini): Zucchini is cool in nature, rich in water and vitamin C, and very low in calories. Blood-nourishing & intestinal cleansing (core benefit of wood ear mushrooms): Wood ear mushrooms are rich in iron and colloidal fibre, helping to absorb intestinal impurities. Digestive support: Both are rich in dietary fibre, promoting intestinal motility and relieving constipation.
Suitable for：Those on a low-fat, weight-loss diet Those needing heat relief and digestive support Those seeking a light summer meal General population for daily meals
Not suitable for：Those with spleen-stomach deficiency-cold or diarrhoea (Use with caution!): Zucchini is cool in nature – may worsen diarrhoea. Add extra ginger to balance. Those with bleeding disorders (Use with caution): Wood ear mushrooms have anticoagulant properties. Those with wind-cold colds (Use with caution): This dish is cooling – avoid during early-stage colds with chills. Those allergic to wood ear mushrooms (Avoid).
