Vermicular | Vegetarian Fajitas

Vegetarian Fajitas

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
6 min

½ medium green pepper, seeded, cut into ¼” thick slices
½ medium red pepper, seeded, cut into ¼” thick slices
¼ medium yellow onion, cut into ¼” thick slices
3 mushrooms, cut into ¼” thick slices
2 cloves garlic, thinly sliced
2 tablespoons vegetable oil
¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon ground cumin

½ teaspoon red wine vinegar

Chopped cilantro
Tortilla, for serving

  1. Preheat the frying pan over medium-high heat for about 30 seconds. Add in oil and spread evenly.

  2. Once the oil starts to smoke, turn the heat down to medium. Add onion and mushrooms. Stir-fry for 2-3 minutes or until the onion is soft and caramelized.

  3. Add bell peppers and garlic. Sprinkle salt and continue to stir-fry for 2-3 minutes or until the bell peppers are tender.

  4. Turn off the heat and add Spices. Drizzle vinegar and stir well. Serve with tortillas and cilantro.

  • Enjoy the slightly crunchy texture on bell peppers. Onions and mushrooms are better when cooked well.

  • Feel free to add sausage, beef, or shrimp for non-vegetarian versions.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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