Best Spicy Mixed Vegetables Recipes

Spicy Sichuan Beef with Mixed Vegetables image

Provided by Silvana Nardone

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.

Mixed Vegetables in a Spicy Tomato Sauce image

Provided by Girl from India

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

1 medium aubergine, peeled and cubed
2 small zucchini, cubed
1 (200 g) package mushrooms, sliced
1 1/2 tablespoons tomato paste
1 teaspoon tomato ketchup
1 teaspoon hot sauce
1/2 teaspoon red chili powder or 2 green chilies, deseeded and chopped (I use either one) (optional)
1/2 teaspoon cumin powder
1/2 cup water
2 -3 cloves garlic, minced
1/2 teaspoon dried basil or 1/2 teaspoon dried oregano
salt and pepper
butter (optional)

Steps:

Preheat oven to 450F.
In a casserole put in the aubergine, zucchini, onion and mushrooms.
Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

Spicy Mixed Vegetables image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 red pepper
2 tablespoons olive oil
1 clove garlic, minced
4 small, long, yellow zucchini squash, sliced
small zucchini, sliced
1 pound fava beans, shelled
1/2 teaspoon hot pepper flakes
Small bunch basil leaves, left whole

Steps:

Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.