350g zucchini (cut into half lengthwise and slice into ¼-inch slices)
125g shimeji mushroom (discard the bottom and separate by hands)
1 tbsp chopped garlic
2 tsp fermented shrimps
2 tbsp cooking oil
¼ tsp salt
¼ tsp ground white pepper
1 stalk spring onion (chopped)
1 tsp toasted white sesame seeds
1 tsp extra virgin sesame oil
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute chopped garlic and fermented shrimps until fragrant.
- Add in sliced zucchini and shimeji mushroom, saute until the zucchini become tender crisp.
- Add in salt, ground white pepper, chopped spring onion, toasted white sesame seeds and extra virgin sesame oil. Stir to combine.
- Dish out and serve.