This vibrant stir-fry combines the crunch of fresh cucumbers and carrots with the umami flavor of mushrooms, all brought together by a rich soy sauce glaze. A quick and healthy dish perfect for a light dinner.
1. Heat the olive oil in a non-stick skillet over medium heat. 2. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant. 3. Toss in the julienned carrots and sliced mushrooms, cooking for 3-4 minutes until the vegetables are tender. 4. Add the sliced cucumber and soy sauce, stirring to combine and heat through for another 2 minutes. 5. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds if desired.
1 medium carrot, julienned 1/2 cucumber, sliced 100g mushrooms, sliced 1 tablespoon soy sauce 1 teaspoon olive oil 1 clove garlic, minced 1/2 teaspoon ginger, minced Salt and pepper to taste Optional: sesame seeds for garnish
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