Recipe: Steamboat Inn Zucchini and Three Pepper Stir-Fry (using red onions and mushrooms)

ZUCCHINI AND THREE PEPPER STIR-FRY

"One couldn't ask for a brighter display of color! The simple seasonings allow the natural flavors of the vegetables to come through."

1 tablespoon olive oil
3/4 cup thinly sliced red onion, divided use
1 small garlic clove, minced, divided use
1/2 large red bell pepper, seeded and cut into 1/4-inch strips
1/2 large yellow bell pepper, seeded and cut into 1/4-inch strips
1/2 large green bell pepper, seeded and cut into 1/4-inch strips
1 tablespoon butter
1 pound zucchini, cut into 1/4-inch diagonal slices
8 medium-sized mushrooms, stemmed, quartered (reserve divided stems for another use)
1/4 cup dry white wine
2 tablespoons sugar
1/4 teaspoon salt
Dash pepper
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon cold water

Heat olive oil in a medium-sized skillet. Add 1/2 of the onion and garlic. Add sliced peppers and saute 3-4 minutes, until peppers start to soften. Remove peppers from skillet and set on a heated platter.

Melt butter in same skillet. Add remaining onion and garlic, the zucchini, mushrooms, and white wine. Cook 5 minutes.

Return the peppers to pan along with sugar, salt, and a sprinkling of pepper. Cook an additional 5 minutes.

Add dissolved cornstarch and cook until vegetables are glazed. Serve immediately.

TIP:
When using zucchini (or yellow squash) in stir-fries, we always remove the pithy interior. If left in, the pith will turn mushy and add a muddier look to your finished dish. We cut the zucchini lengthwise into fourths and scrape away (and discard) the very center, then slice the remainder.

Makes 4 servings
From: Thyme and the River: Recipes from Oregon's Steamboat Inn by Sharon Van Loan, Pat Lee, Dan Callaghan and E. J. Carr
Source: Best of the Best from Oregon Cookbook by Gwen McKee and Barbara Moseley