SPD

Zesty Mixed Vegetables

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Rating:

(1 vote) 5 1

Jalapenos are a small, dark green chili, normally 2 to 3 inches long and about 3/4 inches wide with a blunt tapered end. Jalapeno flavor varies from hot to very hot. Use 1 to 2 in this dish depending on your preference. Chilies can sting and irritate the skin; wear rubber gloves when handling chilies and do not touch eyes. Wash hands after handling.

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Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 8 oz Green beans
  • 1/2 Small head cauliflower
  • 2 Green onions with tops
  • 2 Cloves garlic
  • 1 or 2 Jalapeno (or Thai) chili peppers
  • 2 Tbs Vegetable oil
  • 8 oz Fresh baby carrots (peeled)
  • 1 C Low sodium chicken broth (divided)
  • 1 Tbs Cornstarch
  • 2 Tbs Oyster sauce
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • Red and yellow bell pepper strips for garnish

Directions

Trim ends and remove any strings from beans; discard. Cut beans diagonally into thirds or quarters. Cut cauliflower into flowerettes. Cut onions into 1/2 inch pieces; keep white part and green tops of onions in separate piles. Chop garlic. Cut jalapeno lengthwise in half; remove stem and seeds. Cut jalapeno crosswise into thin slices.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add white part of onions, beans, cauliflowerettes, garlic, and jalapeno; stir fry until tender. Add carrots and 3/4 cup broth. Cover the wok and heat to a boil.
Reduce heat to low and cook until carrots and beans are crisp tender.
Combine remaining 1/4 cup broth, cornstarch, oyster sauce, sugar, and salt in a cup; stir until smooth. Stir into the wok. Cook until sauce boils and thickens. Stir in onion tops.
Transfer to a serving dish. Garnish, if desired.

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