Instructions

1. 1
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2
   Add the thinly sliced onion and minced garlic to the hot oil. Stir-fry until the onions are translucent and fragrant.
3. 3
   Toss in the julienned carrot, thinly sliced red bell pepper, green bell pepper, and yellow bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender but still retain their crispness.
4. 4
   Add the shredded cabbage, chibwabwa (or other indigenous greens), and masau (if using) to the wok. Continue stir-frying for another few minutes until the vegetables are cooked to your desired level of doneness.
5. 5
   Season the stir-fry with salt and ground black pepper to taste. Be mindful not to over-salt, as the soy sauce will also contribute to the dish's saltiness.
6. 6
   Drizzle the soy sauce over the stir-fry and toss the vegetables to coat them evenly. If using sesame oil, add it now for an extra layer of flavor.
7. 7
   Stir-fry for another minute or so to allow the flavors to meld.
8. 8
   Remove the wok from the heat and serve the Zambian vegetable stir-fry hot as a delightful and nutritious side dish.