INGREDIENTS
1 tbsp
peanut or vegetable oil
1 tbsp
finely chopped lemongrass
1 tbsp
grated ginger
1
small red chilli (finely chopped)
2
garlic cloves (finely chopped)
150 g
mixed Asian mushrooms
2
medium zucchini
1
spring onion (green onion, finely sliced)
500 milliliters
chicken stock (for vegetarian use vegetable stock)
1 tbsp
soy sauce
toasted sesame seeds & sesame oil to garnish