How to make boiled and partially fried vegetables palatable?
If I was frying vegetables like beans and carrots for twenty minutes, I wouldn't bother boiling them at all: you are simply boiling out the nutrients and flavour.

In point of fact, I wouldn't fry those vegetables for twenty minutes anyway. I would slice the vegetables so they were roughly the same size, on a diagonal to maximise surface area, then stir fry them quickly over a very high heat. Sprinkle in any spices in the last few minutes, and perhaps add a splash of water if you want a little sauce.