Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 2 cups caigua, diced
- 1/2 cup mushrooms, sliced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
3. Add the caigua and mushrooms and cook for 5 minutes, stirring occasionally.
4. Add the cumin, black pepper, and salt and stir to combine.
5. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
6. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 100
Fat: 6g
Carbohydrates: 10g
Protein: 2g
Substitutions for Ingredients:
- Vegetable oil: olive oil, coconut oil, or avocado oil
- White onion: yellow onion or red onion
- Caigua: zucchini or squash
- Mushrooms: bell peppers or eggplant
Variations:
- Add 1/4 teaspoon of chili powder for a spicier stir-fry.
- Add 1/2 cup of cooked quinoa for a heartier dish.
- Add 1/4 cup of chopped cilantro for a fresh flavor.
Tips and Tricks:
- Make sure to dice the caigua and mushrooms into small pieces so they cook evenly.
- Use a non-stick skillet to prevent sticking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the stir-fry over cooked quinoa or rice, topped with chopped cilantro and a squeeze of lime juice.
Garnishes:
Chopped cilantro, lime wedges, and/or sliced avocado.
Pairings:
Serve with a side of black beans or roasted potatoes.
Suggested Side Dishes:
Black beans, roasted potatoes, or a green salad.
Troubleshooting Advice:
If the vegetables are not cooking evenly, cover the skillet with a lid and cook for an additional 2-3 minutes.
Food Safety Advice:
Make sure to wash all vegetables before cooking.
Food History:
Caigua is a traditional Peruvian vegetable that is believed to have originated in the Andes Mountains. It is a popular ingredient in many dishes, including stir-fries.
Flavor Profiles:
This stir-fry has a mild, slightly sweet flavor with a hint of garlic and cumin.
Serving Suggestions:
Serve as a side dish or as a main course with a side of cooked quinoa or rice.
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Region: Peruvian