Ingredients with Measurements:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the red and green bell peppers, zucchini, and eggplant. Sauté for 5 minutes or until the vegetables are slightly tender.
4. In a small bowl, mix together the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves.
5. Pour the soy sauce mixture over the vegetables and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the vegetables are fully cooked and the sauce has thickened.
7. Remove the bay leaves and serve hot.
20-30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 4g
- Sodium: 1200mg
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as mushrooms, carrots, or broccoli.
- You can use white vinegar instead of brown sugar.
- You can use coconut sugar instead of brown sugar.
Variations:
- You can add tofu or tempeh for extra protein.
- You can add a can of chickpeas or black beans for extra fiber.
- You can add a tablespoon of cornstarch to thicken the sauce.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- You can add more or less soy sauce and vinegar to adjust the flavor to your liking.
- You can add a splash of lime juice for extra tanginess.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Vegetable Adobo Mojado in a large bowl with a side of rice or quinoa.
Garnishes:
- Garnish with chopped cilantro or green onions for extra flavor.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Rice or quinoa
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thin, add a tablespoon of cornstarch to thicken it.
- If the vegetables are too hard, cook them for a few more minutes until they are tender.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Adobo is a popular Filipino dish that is typically made with meat, but this vegetarian version uses vegetables instead.
Flavor profiles:
- The Vegetable Adobo Mojado is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the Vegetable Adobo Mojado hot with a side of rice or quinoa.
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Region: Philippine