Trim the ends of 400g oyster mushrooms and clean them. Tear them into smaller pieces along the grain.

Cut off the ends of 2 zucchinis, slice them in half lengthwise, and then cut into half-moon shapes.

In a pan, add the prepared zucchini, mushrooms, and 1 tbsp minced garlic.

Add 3 tbsp cooking oil and 0.5 tbsp salt to the pan.

Stir-fry over high heat. Allow the mushrooms to release their water and cook until the liquid evaporates.

Once the liquid has evaporated, turn off the heat. Add 0.5 tbsp sesame oil and a pinch of ground pepper, then mix well.