Vermicular | Vegetarian Fajitas

Vegetarian Fajitas

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
5 min

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

½ teaspoon chili powder
½ teaspoon ground cumin

½ teaspoon red wine vinegar

Chopped cilantro
Tortilla, for serving

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly.

  2. Allow smoke to rise from the entire surface of the pan, then reduce heat to medium. Add onion and mushrooms. Stir-fry for 2-3 minutes or until 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.

  • Add sausage, beef, or shrimp for non-vegetarian versions.

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Musui–Kamado with the Vermicular Cookbook.

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