Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 4 cups mixed vegetables (such as bell peppers, carrots, broccoli, cauliflower, and green beans), sliced
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the cumin seeds and mustard seeds and cook for 1-2 minutes, until fragrant.
3. Add the sliced onion and cook for 3-4 minutes, until softened.
4. Add the minced garlic, grated ginger, turmeric powder, chili powder, and salt. Cook for 1-2 minutes, stirring constantly.
5. Add the apple cider vinegar and water and stir to combine.
6. Add the sliced mixed vegetables and stir to coat in the sauce.
7. Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
20-25 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Any type of vinegar can be used instead of apple cider vinegar.
- Any combination of vegetables can be used.
Variations:
- Add tofu, chicken, or shrimp for a protein boost.
- Add chopped fresh herbs, such as cilantro or parsley, for extra flavor.
Tips and tricks:
- Slice the vegetables thinly and evenly for even cooking.
- Use a non-stick skillet to prevent sticking.
- Add a splash of soy sauce or fish sauce for extra umami flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or quinoa.
- Garnish with chopped fresh herbs or sliced green onions.
Garnishes:
- Chopped fresh herbs, such as cilantro or parsley
- Sliced green onions
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a side salad or soup.
Suggested side dishes:
- Steamed rice or quinoa
- Side salad
- Soup
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a splash of water or vegetable broth to loosen them up.
Food safety advice:
- Make sure to wash and dry all vegetables before slicing and cooking.
Food history:
- Stir-fried vegetables are a staple in many Asian cuisines, including Chinese, Thai, and Indian.
Flavor profiles:
- This dish is tangy, spicy, and slightly sweet, with a hint of earthy cumin and mustard seeds.
Serving suggestions:
- Serve as a main dish or side dish.
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