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
Tortilla, for serving
Preheat the frying pan over medium-high heat for about 30 seconds. Add in oil and spread evenly.
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.
Add bell peppers and garlic. Sprinkle salt and continue to stir-fry for 2-3 minutes or until the bell peppers are tender.
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.
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.