zesty mixed vegetables

Name: Zesty Mixed Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
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

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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.

(2 ratings)

yield 4 servings

prep time 15 Min

cook time 15 Min

method Stir-Fry

Ingredients For zesty mixed vegetables

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

How To Make zesty mixed vegetables

1
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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