Stir-Fried Garden Vegetables

Name: Stir-Fried Garden Vegetables
Ingredients: 0.5 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; 0.5 yellow bell pepper, cut in ¼-inch strips; 0.5 red bell pepper, cut in ¼-inch strips; 1.5 tablespoons oyster sauce

By

Martha Stewart Editors

Updated on May 14, 2021

Servings:

8

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

Ingredients

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

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.