Bring a large saucepan of salted water to the boil. Add the beans, cauliflower and carrot. Cook for 1 minute. Drain, reserving 125ml (1/2 cup) of the cooking water.
Heat the oil in a large wok over medium-high heat. Add the onion and stir-fry for 1 minute. Add the garlic, ginger, chilli and turmeric. Stir-fry for 2-3 minutes or until the onion just starts to soften.
Add the reserved water, vinegar and sugar. Increase heat to high and bring to the boil. Add the vegetables and stir-fry for 3 minutes or until heated through.
Transfer the vegetable mixture to a serving bowl. Cover and set aside to cool. Season with salt and pepper. Stir in the peanuts to serve.
