Spicy Capsicum and Carrot Stir-Fry

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15 minTotal time
EasyDifficulty
120kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Capsicum Use an equal amount of another color of bell pepper.
  • Green chili Use an equal amount of finely chopped red chili for a similar heat.
  • Oil Use the same amount of neutral cooking oil, such as sunflower oil.

Nutrition per serving

Estimated values for 1 serving, 120 kcal

Protein2 g
Carbohydrates12 g
Fat8 g

Fiber 4 g · Sugar 6 g · Sodium 250 mg

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A quick and vibrant stir-fry featuring crunchy carrots and sweet capsicum, enhanced with a spicy kick of chili. Perfect for a light, flavorful meal.

Steps

  1. Heat oil in a pan over medium heat.
  2. Add chopped green chili and sauté for 30 seconds.
  3. Add sliced capsicum and julienned carrot to the pan.
  4. Stir-fry the vegetables for 2 minutes.
  5. Pour in 1/4 cup water and cover the pan.
  6. Let it cook for 3-4 minutes until vegetables are tender but crisp.
  7. Remove the lid, season with salt, and stir well.
  8. Cook for another 1-2 minutes until water evaporates.
  9. Serve hot as a side dish or light meal.

Tips for Spicy Capsicum and Carrot Stir-Fry

  • Cut the carrot into evenly thin matchsticks so it softens at a similar pace to the capsicum.
  • The vegetables should look glossy and brightly colored, with a little bite; cooking too long can make them limp.
  • Use a wide pan so the vegetables have room to cook evenly rather than crowding together.

Drink pairing

A crisp, off-dry Riesling
Its refreshing acidity and slight sweetness complement the vegetables and balance the chili's heat.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the vegetables will be softer after storage.

Frequently asked questions

How can I tell when the vegetables are done?
They should be bright and tender-crisp, with the carrot still offering a little resistance when bitten.

Can I make this ahead?
It is best freshly cooked for the crunchiest texture. You can slice the capsicum and carrot ahead and refrigerate them in a covered container.

What can I serve with this stir-fry?
Serve it alongside rice, noodles, or a simple lentil dish, or enjoy it on its own as a light meal.
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