Zambian Vegetable Stir-Fry
Zambian vegetable stir-fry is a quick, colorful side built around chibwabwa, the pumpkin leaves widely eaten across Zambia. Their tender, slightly earthy bite sits well against sweet bell peppers, carrot and cabbage, and the optional masau adds a faintly bitter note. Everything cooks in one wok in minutes, so the vegetables stay crisp. Soy sauce and a little sesame oil season it, and other local greens can stand in for the pumpkin leaves.
Instructions
Heat the vegetable oil in a wok or large skillet over medium-high heat until it is hot.
Add the sliced onion and minced garlic and stir-fry until the onion turns translucent and the garlic smells fragrant.
Add the carrot and all three bell peppers. Stir-fry for a few minutes, until the vegetables have softened slightly but still have some crunch.
Add the cabbage, the chibwabwa or other greens, and the masau if you are using it. Keep stir-frying for a few more minutes, until everything is cooked to the tenderness you like.
Season with salt and black pepper, going lightly on the salt because the soy sauce will add more.
Drizzle the soy sauce over the pan and toss so the vegetables are evenly coated. If you are using sesame oil, add it now.
Stir-fry for about a minute more so the flavors come together, then take the pan off the heat and serve hot as a side dish.
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