Mushroom and Zucchini Stir-fry

Cut the young zucchini into half-moon slices, not too thin or too thick, about 0.5 to 0.7cm thick.

Julienne the onion and slice the green onion.

Slice the red chili peppers diagonally; you may remove the seeds or leave them in.

Cut the king oyster mushrooms into long half-moon shapes just like the zucchini, and if they are long, cut them in half once more.

Remove the stems of the oyster mushrooms and tear them into strips along the grain.

Sprinkle a tiny pinch of sea salt over the prepared zucchini, toss evenly, and let sit for 1 to 2 minutes before stir-frying.

Heat a pan over high heat and add oil.

Reduce the heat to medium and add the minced garlic and green onion to the heated oil to create a scallion-garlic oil.

Once the scallion-garlic oil is bubbling, add the prepared zucchini and onion and stir-fry together.

Cover the pan with a lid and cook over medium heat for about 1 minute.

After 1 minute, open the lid and add the soy sauce, sugar, sesame oil, red chili powder, salted shrimp, seasoned salt, mushrooms, and red chili peppers, and stir-fry together.

Stir-fry evenly over medium heat until the mushrooms and zucchini are tender.

Finally, sprinkle with sesame seeds to finish.