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|
|2||tablespoons oyster sauce|
|Red and yellow bell pepper strips (optional)|
- 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.
- 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.
- 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.
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