Mixed Vegetable Stir-Fry

These colorful mixed vegetables are lightly stir-fried to keep their fresh flavor, texture, and vibrant appearance. With crisp green beans, cauliflower, peppers, onions, and carrots, this is a simple and versatile side dish for rice, chicken, fish, or beef.

Prep Time: 15 minutes
Cooking Time: 10–15 minutes
Servings: 4–6

Ingredients

• 300 g green beans, trimmed and cut
• 250 g cauliflower, cut into small florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large carrot, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable or olive oil
• 1 tbsp soy sauce
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp grated fresh ginger
• 2 tbsp spring onions, sliced
• 2 tbsp water or vegetable stock
• Salt, to taste

Method

1. Wash and prepare all the vegetables.
2. Bring a pot of water to a boil. Blanch the green beans and cauliflower for 2–3 minutes, then drain. This helps them cook evenly while keeping their color.
3. Heat the oil in a large wok or frying pan over medium-high heat.
4. Add the onion, garlic, and ginger. Stir-fry for about 1 minute.
5. Add the carrots and green beans. Cook for 2–3 minutes.
6. Add the cauliflower and sliced bell peppers.
7. Add soy sauce, paprika, black pepper, and a little salt if needed.
8. Add the water or stock, then stir-fry for another 3–5 minutes.
9. Keep the vegetables slightly crisp rather than overcooking them.
10. Finish with spring onions and serve immediately.

🍽️ Serving Suggestions

Perfect with:

• Jollof rice
• Fried rice
• Herb-roasted chicken
• Honey-soy chicken wings
• Grilled fish
• Beef stir-fry

Nourish Kitchen Tip: Keep the pan hot and avoid overcrowding it. This gives the vegetables the lightly sautéed appearance and crisp texture shown in your photos.