spicy zucchini + mushroom stir-fry

While light and simple, this dish contains a good deal of heat, soothed by refreshing bites of zucchini squash.

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Ingredients

• 100g mung bean vermicelli

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 scallion, chopped (whites and greens separated)

• 1 zucchini, halved and sliced

• 1 king oyster mushroom, halved and sliced

• 2-3 Thai bird's eye chilies, sliced

• 1 tsp white pepper

• 1/2 tsp black pepper

• 1 tbsp rice wine

• 2 tbsp vegetable broth

• Optional: fried garlic

Directions

1. In a small bowl, soak mung bean vermicelli in hot water for 10 minutes, drain, and use kitchen shears to cut threads into 1-inch pieces. Set aside.

2. Heat and oil a large skillet/wok on medium-high heat. Add garlic. whites of scallion, and onion. Stir and cook until garlic slightly browns and onions soften a bit.

3. Mix in zucchini, mushrooms, chilies, white pepper, and black pepper. Cover and let cook for 3 minutes, or until zucchini and mushrooms soften.

4. Stir in vermicelli, rice wine, and vegetable broth. Cover and let cook for another 3 minutes, until threads soften. Be sure to stir frequently as to not let thread stick to the bottom of the skillet/wok. Remove from heat and serve hot.