Stir-Fried Garden Vegetables

stir-fried vegetables

Serve these flavorful stir-fry vegetables alongside Grilled Lemongrass Chicken.


  • ½ 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 ¼ inch thick

  • ½ yellow bell pepper, cut in ¼-inch strips

  • ½ red bell pepper, cut in ¼-inch strips

  • 1 ½ 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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