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.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.