Mexican vegetables stir-fry

Name: Mexican vegetables stir-fry - Profira M.
Ingredients: 400 g Mexican mix; 2 larger carrots; 1 zucchini; juice from half a lemon; fresh dill; salt; pepper; vegetable seasoning; 2 tablespoons olive oil

Savory - Mexican vegetables stir-fry by Profira M. - Recipia

I received my wok from my niece and immediately put it to work with a simple mix of Mexican vegetables. I'm trying to stick to a diet, so I looked for a recipe that was easy and hassle-free. I added carrots, zucchini, and a little onion to the bagged mix. Everything cooks quickly, without dirtying many dishes. I make this quite often when I want a warm meal but not too complicated. Quick Info Total time: 25-30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish or side dish, vegan Ingredients 400 g frozen Mexican vegetable mix 2 large carrots 1 zucchini 1 onion (optional, but adds good flavor) 2 tablespoons olive oil salt to taste pepper to taste seasoning to taste (optional) juice of half a lemon dill (fresh or dried, as you have) Preparation method 1. Peel the onion, carrots, and zucchini. Wash them well. 2. Cut the carrots and zucchini into thick slices. Chop the onion finely. 3. Place the wok on medium heat and add the olive oil. 4. When the oil is slightly heated, add the onion and carrots. Stir occasionally and let them sauté for 2-3 minutes. 5. Pour in the Mexican mix (frozen directly, no need to thaw beforehand). 6. Season with salt, pepper, and seasoning if using. 7. Put a lid on and let everything cook on medium heat for about 15 minutes. Stir 2-3 times to prevent sticking. 8. After 15 minutes, add the sliced zucchini and let it cook for another 5 minutes, still covered. The zucchini doesn't need much time. 9. Finally, squeeze the lemon juice over the vegetables and sprinkle the chopped dill. 10. Turn off the heat and let it sit for 2 minutes with the lid on to harmonize the flavors. 11. Serve immediately, either on its own or alongside grilled meat or liver. Why I make the recipe often It's one of the fastest ways to get a vegetable dish on the table. It can be adapted based on what I have in the fridge. The wok really helps to cook the vegetables correctly, neither raw nor too soft. I like that I don’t have to stand by the stove for long. Tips and variations Tips - If the carrots are very hard, you can slice them thinner. - Frozen Mexican vegetables cook directly, do not thaw them beforehand. - Lemon juice is added at the end; otherwise, it can make the dish too sour during cooking. - Don’t leave the zucchini on the heat too long, it can become overly soft. Substitutions - The frozen Mexican mix can be replaced with any bagged vegetable mix: green beans, broccoli, peas, baby carrots. - Dill can be replaced with parsley if you prefer a different flavor. - Olive oil can be substituted with any oil you have on hand. - Seasoning can be omitted or replaced with another type of universal seasoning. Variations - If you’re not vegan, you can sprinkle grated cheese on top when serving. - You can add a bit of hot pepper for those who prefer it spicier. - If you like garlic, you can add 1-2 finely chopped cloves towards the end. Serving ideas - Alongside grilled meat: chicken, beef, pork, fish, or liver. - As a side dish with plain rice or pasta. - Can be a main vegan dish with slices of whole-grain bread. - Also works cold, as a vegetable salad, if needed. Frequently asked questions 1. Can I use fresh vegetables instead of frozen? Yes, but you will need to adjust the cooking time. Fresh vegetables may need a few extra minutes, especially carrots. 2. If I don’t have a wok, can I make the recipe in a regular pan? Yes, you can use a pan with higher sides or a pot. The wok helps distribute the heat, but it’s not mandatory. 3. What do I do if the vegetables release too much water? If you find there’s too much liquid at the end, remove the lid in the last few minutes and let it reduce on high heat. 4. Can I freeze the leftover cooked vegetables? I do not recommend it; the textures can change and become mushy upon thawing. It’s best to consume them within 2 days. 5. How long do they last in the fridge? They keep well for 2 days, covered, in the fridge. After that, the vegetables lose their flavor and texture. Nutritional values Approximately, one serving (1/4 of the recipe) has about 110-120 kcal, with 4-5 g of protein, 18-20 g of carbohydrates, and 3-4 g of fat. The values depend greatly on the type and amount of oil, the vegetable mix, and any additions. If you omit seasoning or use less oil, the calories will decrease. Storage and reheating The dish can be stored in the fridge, covered, for up to 2 days. It can be reheated directly in a pan or in the microwave. I do not recommend freezing. If it becomes too soft after reheating, you can turn it into a cream soup or use it as a filling for savory pancakes.

Preparation

I cleaned the onion, carrot, and zucchini, washed them, sliced the carrot and zucchini into larger rounds, and chopped the onion finely. I put the oil, onion, and carrot in the wok and let them sauté for a bit, then added the frozen Mexican mix. I seasoned with salt and pepper, covered with a lid, and let it cook for 15 minutes. Then I added the zucchini, let it sauté for another 5 minutes, added lemon juice, and seasoned with fresh dill. Enjoy your meal! You can use any side dish you like with the vegetables (grilled chicken, beef, pork, fish, or liver).

Mexican vegetables stir-fry

Preparation

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