Paprika Vegetable Stir-Fry Recipe

About this recipe

A hearty and flavorful dinner featuring tender beef and crisp vegetables, seasoned with paprika and caraway seeds. Perfect for a quick and satisfying kosher meal.

Ingredients

• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 1 pc Cabbage Red
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g On1Y Black Peppercorns With Grinder
• 1 ltr Bertolli Extra Virgin Olive Oil
• 400 g Zehrat Safa Tomato Paste, 4
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. In a large bowl, toss 1 tablespoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper with the vegetables, ensuring they are well coated.
2. 2. Heat 2 tablespoons olive oil in a large skillet over high heat. Add 4 minced garlic cloves and 1/2 teaspoon fennel seeds, stirring for 30 seconds until fragrant.
3. 3. Add 1 green capsicum (sliced), 1/2 cup shredded cabbage, 2 carrots (sliced), and 1 sambar onion (sliced) to the skillet. Toss for one minute, then pour in 1/2 cup water.
4. 4. Cover the skillet and cook for 4-6 minutes, or until the vegetables are crisp-tender. Transfer the vegetables to a bowl and set aside.
5. 5. Add the remaining 1 tablespoon olive oil to the skillet. Add the seasoned vegetables and sauté over medium-high heat for 3-5 minutes, or until browned and cooked through.
6. 6. Stir in 2 tablespoons tomato paste and 1 teaspoon apple cider vinegar, mixing well to coat the vegetables.
7. 7. Return the cooked vegetables to the skillet and toss with the sautéed mixture. Cook for an additional 3-5 minutes, stirring occasionally, until everything is heated through and flavors are combined.
8. 8. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy.