Mexican Stir-Fried Vegetables

Name: Mexican Stir-Fried Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced; 1/2 small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups); 1 small red bell pepper, cut into 2x1/4x1/4-inch strips; 1 medium zucchini, cut into 2x1/4x1/4-inch strips; 1 medium yellow summer squash, cut into 2x1/4x1/4-inch strips; 1 fresh jalapeño chile, seeded, chopped; 1/4 teaspoon dried oregano leaves; 1/4 teaspoon cumin; 1/4 to 1/2 teaspoon salt

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Prep 25 min
Total 25 min
Ingredients 10
Servings 4

Looking for an easy meatless side dish? Then try this stir-fried vegetable recipe - perfect for Mexican cuisine.

By Pillsbury Kitchens

Updated August 18, 2010

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups)
1 small red bell pepper, cut into 2x1/4x1/4-inch strips
1 medium zucchini, cut into 2x1/4x1/4-inch strips
1 medium yellow summer squash, cut into 2x1/4x1/4-inch strips
1 fresh jalapeño chile, seeded, chopped
1/4 teaspoon dried oregano leaves
1/4 teaspoon cumin
1/4 to 1/2 teaspoon salt

Steps

1

Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
2

Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.