Fuss Free Veggie Stir-Fry

Growing up, I wasn’t the biggest fan of vegetables. I’m not sure if it’s a mandatory phase for children and teens to go through but even up until recent years I was picky with my choice of veg. Mushrooms were a no-go for me and Kale was just too bitter a pill to swallow.

However after tasting a number of stir-fries with kale done just right, my mind was changed. I’ve had it both ways; kale on its own lightly seasoned and kale with other veggies.


I opt for the latter because it’s a great way for me to get my veggie intake up quickly. Almost every week, I make this stir-fry with some variation or the other depending on what I feel like having. However the basics stay the same most times. I choose to always include the Kale as it’s a good way to have my greens. Because of my sweet tooth, I usually include bell peppers and some red onions. If I want a treat…then I go for craisins/dried cranberries. These are so under-utilised in food but dried fruit cooked is a great way to add a sweet edge to a number of dishes.

By now I’m sure you get the gist…you can pretty much add anything you want to this stir-fry and it’s incredibly easy to whip up a batch of it that will last you the whole week. If there’s a particular vegetable you would prefer to add or remove, then feel free to do so!

The real secret is to add each vegetable into the pan based on how long it needs to cook. For example, I add the onions and bell peppers first and usually the kale last so it doesn’t shrink into nothingness.

I hope you enjoy the recipe and it becomes as much of a favourite for you as it is for me!

Fuss Free Veggie Stir-Fry

This veggie stir-fry couldn’t be any easier to make if I wanted it to. It’s perfectly adaptable to what you would prefer to have as you can add or remove whichever vegetables you want to. Enjoy this great way to get your veggie intake up!

  • 3 tbsp Olive Oil
  • 2 Red Onions
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Tin Sweetcorn (washed and drained)
  • 1 Pack Mushrooms
  • 1 Tin Red Kidney Beans (washed and drained)
  • 1 Tin Black Beans (washed and drained)
  • 1 Tin Butter Beans (washed and drained)
  • 1 Cup Craisins
  • Ground Black Pepper
  • Ground Sea Salt
  1. Heat olive oil in a wide saucepan

  2. Sautee red onions and bell peppers

  3. Add mushrooms, stir and sautee until softened

  4. Then add beans and sweetcorn, stir and cook for two minutes. 

  5. Season with salt and pepper and finally add the kale whilst stirring for two minutes. 


Leave a Comment