1TBSPToasted sesame oil (divided)split into two uses
1tspfennel seedslightly crushed (or a tiny pinch of ground star anise)
1TBSPLow-sodium soy sauce
1TBSPRice vinegarunseasoned
1tspSplenda (I used one packet)a small pinch
Salt and pepper
Instructions
Prep and optional Salting
Wash and slice the zucchini, carrots, and mushrooms. Dice the red bell pepper. I used the thinnest setting on my mandoline, and one notch higher on the carrots.
Mince the garlic and grate the ginger.
Optional: Toss zucchini with 1/2 teaspoon of salt in a colander. Let sit for 15 minutes, rinse, and pat dry. Omit extra salt later if you do this.
Mix the dressing
Whisk the soy sauce, rice vinegar, and Splenda together in a small bowl until dissolved. Set aside. [1, 2]
Sauté Aromatics and Firm Veggies
Heat a large skillet over medium-high heat. Add half of the sesame oil (1/2 tablespoon) and the crushed fennel seeds. Cook for 30 seconds.
Add the carrots, diced red pepper, ginger, and garlic. Stir-fry for 2 minutes. The red pepper and carrots need a slight head start to soften while keeping their snap.
Add the mushrooms and sauté for 2 to 3 minutes until they turn golden.
Flash Fry and Dress
Turn the heat up slightly and toss in the zucchini. Stir-fry quickly for 3 minutes.
Turn off the heat. Pour the soy-vinegar-Splenda dressing and the remaining 1/2 tablespoon of toasted sesame oil over the hot vegetables. Toss well.
Chill and Serve
Cool to room temperature, cover, and refrigerate for at least 1 hour.
Stir well right before serving cold to redistribute the dressing.