Zesty Mixed Vegetables
Serving Size / Yield
- 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
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.