Indian Skillet-fried Colorful Peppers, Mushroom , Edamame (Vegan)

Stir-fry’s are my go-to meal for when I’m feeling lazy, need to use up random veggies, or craving something spicy or savory! This Monday is a lazy, fridge clean out day; so was born this dish.

This stir-fry is easy to make, light, tasty and has plenty of flavor and color. Of course it has a few Indian touches to make it comforting and home-y.

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Ingredients:
serves 4
1 green, 1 yellow, 1 orange, and 1 yellow bell pepper, sliced lengthwise
1/2 large red onion, thinly sliced lengthwise
1 medium tomato, chopped
1 8oz package of sliced white mushrooms (~2 cups)
1/2 cup shelled edamame (I used frozen, thawed to room temperature)
5 cloves of garlic, thinly sliced
3 indian/thai green chillies, slit lengthwise (use serrano or jalapeno for lesser heat)
3 tbsp olive oil
1 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp amchur powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp coarse kosher salt
handful of fresh cilantro, washed and chopped

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Method:

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Heat oil in a large nonstick skillet over medium-high heat for about 20 seconds. Add the measured cumin seeds, turmeric, coriander, amchur and garam masala powders. Fry them just until the cumin seeds get toasty, ~ 20-30 seconds.

Throw in the sliced garlic and chillies, and fry for 15 more seconds.

Add onions and cook for 5 minutes until the onions have softened and started to turn golden.

Add chopped tomatoes. Keep tossing and cooking until the tomatoes have softened and broken down slightly, ~ 5 minutes.

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Add sliced mushrooms and cook 8-10 minutes, until the mushrooms are tender, and golden crispy in the edges. Make sure you keep stirring frequently during this step.

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Add all the sliced peppers, and measured salt. Cook for 10-12 minutes, while stirring frequently. The peppers should be cooked through and tender yet still firm.

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Add the measured edamame, and toss everything together well, and continue to stir-fry for another 10-15 minutes for the finish!

During these last 10-15 minutes, I like to get the veggies a bit crispy in the bottom of the pan, and then keep tossing them around often which creates a delicious even caramelized brown to all the veggies. It also gets rids of any/all the moisture and lends for a crispy stir-fry.

Sprinkle chopped cilantro all over, and serve hot.

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Serve as a side dish, or toss some pasta or quinoa in to make a hearty salad.

I devoured mine with a side of cauli-rice!

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