Dinner in 20 minutes – a no brainer. Think sliced bell peppers and onions, zucchini too if you’re feeling like a bulkier mix. I prefer to fry them all over medium-high heat until they start to wilt. From there I add a dry spice mix, usually garlic powder, cumin, oregano and smoked paprika.
I like to add a little sweetness with ketchup and umami with soy sauce. Next, turn the heat up to start blackening things. Finis with a spritz offers lime juice fro brightness, cilantro too if thats your thing.
I prefer to cook the Gardein strips in a separate pan to ensure they cook how I like, they run the risk of overcooking and toughening up in the hot pan with the veggies.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!