Zesty Mixed Vegetables Photo
Zesty Mixed Vegetables

YIELD Makes 4 servings


8 ounces green beans
1/2 small head cauliflower
2 green onions with tops
1 or 2 jalapeño or Thai chili peppers*
2 tablespoons vegetable oil
2 cloves garlic, minced
8 ounces peeled fresh baby carrots
1 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons oyster sauce
Red and yellow bell pepper strips (optional)
*Jalapeño and other chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Trim ends from beans and discard. Cut beans diagonally into thirds or quarters. Cut cauliflower into florets. Cut onions into 1/2-inch pieces, keeping white part and green tops of onions separate. Cut jalapeño lengthwise in half; remove stem and seeds. Cut jalapeño peppers crosswise into thin slices.
  2. Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add white part of onions, beans, cauliflower, jalapeño peppers and garlic; stir-fry until tender. Add carrots and 3/4 cup broth. Cover; bring to a boil. Reduce heat to low; cook until carrots and beans are crisp-tender.
  3. Combine cornstarch, sugar and salt in cup; stir in remaining 1/4 cup broth and oyster sauce until smooth. Stir into wok. Cook until sauce boils and thickens. Stir in green onion tops. Transfer to serving dish. Garnish with bell pepper strips.
Jalapeño peppers are small, dark green chilies, normally 2 to 3 inches long and 3/4 inch wide with a slightly tapered end. Their flavor varies from hot to very hot. Use 1 or 2 in this dish depending on your preference.
This recipe appears in: Asian
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