New This Month

Stir-Fried Garden Vegetables

Serve this flavorful stir-fry alongside Grilled Lemongrass Chicken.

  • Servings: 8

Source: Martha Stewart Living, July/August 1996


  • 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


  1. Cook beans and Chinese mustard in boiling water until bright green and crisp, 2 to 3 minutes. Cool in ice water; drain.

  2. 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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