Super filling Tangy Chili Veg Stir Fry

The name is mouthful but so is the flavour.

I’m not specifying ingredient amounts in this recipe as you can use as much or as little of each as you need.

You’ll Need:


Fresh Ginger, garlic and chilies


Spring Onions

Green Beans


Green Peppers (can also use red, yellow or a combination)

Fresh Whole Lemon (squeezed in at the end)

You’ll also need:

Grated Carrots and Tomatoes

Coconut Oil (If using oil)

Season with ground black pepper and salt (along with your own favourite spices)

How to:

If not using oil for this recipe: Add all ingredients in a large pot, season, cover with a lid and allow to simmer for 8 minutes. The veggies should release their own liquids- if this liquid is not sufficient add a few table spoons of water and let the veggies gently simmer.

If using oil (Preferably Coconut or Palm Oil):

Lightly fry onion (do not include spring onions just yet)

When onions begin to brown add mixture of chopped garlic, ginger and chilies. Fry for 30 seconds. (Garlic burns easily so do keep an eye on it).

Add all ingredients along with preferred spices.

Fry for no longer than 3 minutes.

Remove from heat and serve.

I prefer to place a wedge of lemon on each dish I plate-up as individuals may want varying levels of tang/sour.


This veg stiy fry is pretty filling on it’s own; However you’re welcome to include a small portion of organic chicken strips.

Season chicken strips with ground coriander, salt and black pepper. Prepare separately.

When chicken strips are done add them to the already-made stir fry.

You can also add pineapple to the veg stir fry (with or without the chicken)

If adding chicken it’s best to not also add a starch.

Starch accompaniments to the veg stir fry (if not adding chicken):

This veg stir fry can be eaten on its own. If you’re detoxing for health purposes rather don’t include a meat protein. For a more filling meal include a whole starch such as whole boiled Potato (with skin on), Brown Rice, Roasted Sweet Potato, Butternut, or Sorghum Pap*

*Pap (called Nshima or Nsima in Zambia, Sadza in Zimbabwe and Ugali in Kenya and Tanzania), is traditionally made from maize meal. It’s polenta-like and has many different names across the African continent where it’s a staple for millions. While Pap may have tremendous health benefits, most nutrients are stripped through refinement (as is the case with most store bought maize meal). Pap made from whole ground maize meal can be used with this dish (as long is it has not been refined). Most store bought maize meal is highly refined which is why I prefer to use whole ground sorghum which is also gluten free.

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