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Stir-Fry Mixed Vegetables

I’m starting off my week with a simple stir-fry mixed vegetables dish. Here, I have cauliflower, bell peppers, carrot, and some snow peas. As usual you can always stir fry with your favorite combination of vegetables. This dish goes very well with steamed rice.

Stir-Fry Mixed Vegetables


250 g Cauliflower, break into smaller florets and blanched
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1 Small Carrot, peeled and sliced
50 g Snow Peas
1/2 Small Yellow Onion, sliced
1 Red Chili, sliced
2 Cloves Garlic, chopped
1 1/2 Tbsp Peanut Oil
Sea Salt to taste

1 Tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Flour
8 Tbsp Water or Chicken Stock
2 - 3 Dash of White Pepper


Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in all the vegetables and garlic. Stir-fry for about 2 minutes and add in the sauce. Bring it to a quick boil and season with sea salt. The sauce should be thickened and the vegetables cooked but still firm. Serve immediately.


  1. I love how fresh and beautiful the vegetables look. I really look forward to meals like this one, where the flavor of the vegetable really takes center stage. Great post.

  2. I prefer vegetables to fruit and this just makes my mouth water especially because I had fruit salad for lunch.

  3. This looks wonderful! I too, like to use sea salt in my recipes. I really DO think it makes all the difference in the world!

    You can get your sea salt @ as well as peppercorns!

    Check them out!

  4. This looks so fresh and refreshing! Delightful1

  5. @Allison Lemons: Thanks for the lovely comments:)

    @Lori E: Well, we gotta have fruits too, right?

    @Michelle: Hey, thanks for the sea salt link!

    @The Food Librarian: Thanks:)

  6. This is delicious, I just made it today!! Thanks for sharing!


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