First, put the pot for the pasta on the stove, but do not salt the water.

Next, chop the garlic and slice the onion finely. Trim the carrot, peel it with a vegetable peeler, and cut it into 3 or 4 parts depending on its length and how long you want the sticks. Slice the carrot pieces lengthwise into slices about 1/8 inch thick, then cut sticks from each slice. Wash the zucchini, trim it, and cut it into sticks like the carrots.

For the mushrooms, I used canned sliced ones, but you can use fresh or frozen. If using frozen mushrooms, place them in a non-stick pan and thaw them, then dry them over high heat.

Heat a swirl of oil in a pan and add the onion and garlic, letting them infuse for a couple of minutes. Add the vegetables and cook them for 10 minutes over high heat, adding 2 tablespoons of soy sauce after the first 5 minutes.

Cook the pasta until al dente, drain it, and add it to the pan with the vegetables along with a ladle of cooking water. Stir over high heat until the water is absorbed. Add 2 or 3 tablespoons of soy sauce and cook for another minute, continuing to stir. Taste to check the seasoning, and if needed, add a bit more soy sauce. The spaghetti with stir-fried vegetables and soy sauce is ready, plate it and serve hot. Enjoy your meal!