Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced calabash
- 1/2 cup vegetable broth
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, garlic, red pepper flakes, cumin, coriander, paprika, turmeric, salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the calabash and cook, stirring occasionally, until the calabash is tender, about 5 minutes.
4. Add the vegetable broth and bring to a simmer.
5. Reduce the heat to low and simmer for 5 minutes.
6. Remove from the heat and stir in the lime juice and cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 14g
Protein: 3g
Substitutions for Ingredients:
- Onion: You can substitute shallots for the onion.
- Bell peppers: You can substitute any color bell pepper for the red and green bell peppers.
- Calabash: You can substitute zucchini or summer squash for the calabash.
- Vegetable broth: You can substitute chicken broth for the vegetable broth.
Variations:
- You can add other vegetables to the stir-fry, such as mushrooms, carrots, or snow peas.
- You can add cooked chicken, shrimp, or tofu to the stir-fry.
Tips and Tricks:
- Make sure to cut the vegetables into small, uniform pieces so they cook evenly.
- Make sure to stir the vegetables often so they don’t stick to the bottom of the pan.
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 heated through.
Presentation Ideas:
Serve the stir-fry over cooked rice or quinoa.
Garnishes:
Garnish with freshly chopped cilantro, lime wedges, and/or toasted sesame seeds.
Pairings:
This stir-fry pairs well with a side of steamed vegetables or a green salad.
Suggested Side Dishes:
- Steamed vegetables
- Green salad
- Cooked rice or quinoa
Troubleshooting Advice:
- If the vegetables are not cooking evenly, cover the skillet with a lid and cook for a few minutes until the vegetables are tender.
Food Safety Advice:
- Make sure to wash your hands before and after handling raw vegetables.
- Make sure to store leftovers in an airtight container in the refrigerator.
Food History:
Calabash is a type of squash native to South America. It is a popular ingredient in Latin American cuisine and is often used in stir-fries and soups.
Flavor Profiles:
This stir-fry has a savory flavor with a hint of spice from the red pepper flakes. The lime juice and cilantro add a bright, fresh flavor.
Serving Suggestions:
Serve this stir-fry with cooked rice or quinoa and a side of steamed vegetables or a green salad.
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