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Gallery Stir-Fried Garden Vegetables Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 pound Asian long beans or green beans, cut into 3-inch lengths 1 pound flowering Chinese mustard or broccoli rabe, cut into 3-inch lengths 2 tablespoons vegetable oil 3 medium cloves garlic, thinly sliced 1 small onion, peeled and cut lengthwise 1/4 inch thick 1/2 yellow bell pepper, cut in 1/4-inch strips 1/2 red bell pepper, cut in 1/4-inch strips 1 1/2 tablespoons oyster sauce
Gallery Stir-Fried Garden Vegetables
Recipe Summary Servings: 8
Gallery
Stir-Fried Garden Vegetables
Stir-Fried Garden Vegetables
Stir-Fried Garden Vegetables
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 pound Asian long beans or green beans, cut into 3-inch lengths 1 pound flowering Chinese mustard or broccoli rabe, cut into 3-inch lengths 2 tablespoons vegetable oil 3 medium cloves garlic, thinly sliced 1 small onion, peeled and cut lengthwise 1/4 inch thick 1/2 yellow bell pepper, cut in 1/4-inch strips 1/2 red bell pepper, cut in 1/4-inch strips 1 1/2 tablespoons oyster sauce
Directions
Cook beans and Chinese mustard in boiling water until bright green and crisp, 2 to 3 minutes. Cool in ice water; drain.
In a wok or a large nonstick skillet, heat oil over high heat. Add garlic and onions; cook, stirring, until they begin to brown, about 1 minute. Add beans, Chinese mustard, peppers, and oyster sauce; cook, stirring, until tender, about 2 minutes. Serve immediately with Grilled Lemongrass Chicken.
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All Reviews for Stir-Fried Garden Vegetables
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All Reviews for Stir-Fried Garden Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
