Stir-fried Zucchini

Cut 1 zucchini into half-moon shapes, not too thin.

Slice the pine mushrooms, not too thin but slightly thick.

Cut 1/4 of an onion appropriately, and prepare 1 thin green onion by chopping it finely.

Cut half of the Cheongyang chili, and cut 1 red chili in half, remove the seeds, and slice thinly.

Thinly mince 3 cloves of garlic.

Lightly coat a heated pan with about 1/3 of the cooking oil.

Add 80g of minced meat to the pan and stir-fry while sprinkling with minced garlic and a little pepper powder.

Once the minced meat is somewhat cooked, add the sliced onion.

Add the zucchini and stir-fry together; do not overcook the zucchini so it doesn't become mushy, just lightly sear the outside.

When the vegetables start to release a little moisture and wilt slightly, add the prepared pine mushrooms.

Add 1/2 tbsp of salted shrimp, and add the pre-sliced Cheongyang chili and red chili.

Taste and if it is bland, adjust the seasoning by sprinkling a little refined salt into the salted shrimp brine, then add half of the chopped green onion and stir-fry.

Drizzle about 2/3 tbsp of perilla oil and toss evenly.

Finish by sprinkling with roasted sesame seeds.

Add the remaining half of the green onion and stir-fry, then add the final half of the green onion at the very end to let it cook in the residual heat of the zucchini to release the onion aroma.