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A quick, kid-friendly stir fry featuring zucchini, carrots, and mushrooms with a glossy, sweet-savory teriyaki-style sauce made from coconut aminos and orange juice. Flexible and adaptable for various proteins and dietary preferences.

Ingredients

Scale
  • 2 medium zucchinis, sliced into halves and then into half-moons
  • 2 medium carrots, thinly sliced
  • 1 cup mushrooms, sliced
  • 1/4 cup neutral oil (such as avocado or grapeseed oil)
  • 1 clove garlic, minced
  • Salt, to taste
  • 1/3 cup coconut aminos (or soy sauce/tamari for gluten-free option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon arrowroot flour (or cornstarch)
  • 1 tablespoon sesame oil
  • 3–4 tablespoons freshly squeezed orange juice (about half an orange)

Instructions

  1. Slice zucchinis into even half-moons, thinly slice carrots and mushrooms, and mince the garlic.
  2. Whisk together coconut aminos, rice vinegar, arrowroot (or cornstarch), sesame oil, and orange juice in a small bowl; set aside.
  3. If using protein (chicken, tofu, shrimp, salmon), cook it first in the pan until done and transfer to a plate.
  4. Heat a large skillet or wok over medium-high heat and add the neutral oil.
  5. Add the sliced carrots and sauté for 2–3 minutes until they begin to soften.
  6. Increase heat if needed; add zucchini, mushrooms, and garlic, spreading the veggies out so they don’t crowd the pan. Sauté for 8–10 minutes without stirring constantly to develop a golden sear and maintain crisp-tender texture.
  7. Pour the sauce over the veggies and cook about 1 minute, stirring gently until the sauce thickens into a shiny, sticky glaze. If too thin, cook longer; if too thick, add a splash of water or orange juice.
  8. Return cooked protein to the pan (if using) and stir to coat everything with the sauce.
  9. Taste and season with salt or extra coconut aminos as needed, adding salt at the end to avoid drawing out zucchini moisture.
  10. Optionally sprinkle with sesame seeds or chili flakes and serve immediately.

Notes

Salt the zucchini only at the end to prevent it from releasing too much water while cooking., Cook on high heat with a large pan or wok to get a good sear on the veggies., Add firm veggies like carrots first, followed by softer ones like zucchini and mushrooms., Avoid crowding the pan to prevent steaming and encourage caramelization., Arrowroot flour gives a silky, shiny finish to the sauce; cornstarch is an acceptable substitute., For spicy variation, add red pepper flakes or drizzle with Sriracha or chili oil., Store leftovers in airtight container in the refrigerator for up to 3-4 days., Reheat gently in a skillet over medium heat to maintain crisp-tender texture, adding a splash of water or oil if sauce thickens too much., Avoid freezing zucchini to prevent mushy texture after thawing.

Nutrition

Find it online: https://cookerygood.com/15-minute-zucchini-mushroom-stir-fry/