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

Martha Stewart Living, July/August 1996

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Servings:
8
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Ingredients

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Directions

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

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  • 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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