zesty mixed vegetables
Jalapenos are a small, dark green chili, normally 2 to 3 inches long and about 3/4 inches wide with a blunt tapered end. Jalapeno flavor varies from hot to very hot. Use 1 to 2 in this dish depending on your preference. Chilies can sting and irritate the skin; wear rubber gloves when handling chilies and do not touch eyes. Wash hands after handling.
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
4 servings
Ingredients
- 8 oz Green beans
- 1/2 Small head cauliflower
- 2 Green onions with tops
- 2 Cloves garlic
- 1 or 2 Jalapeno (or Thai) chili peppers
- 2 Tbs Vegetable oil
- 8 oz Fresh baby carrots (peeled)
- 1 C Low sodium chicken broth (divided)
- 1 Tbs Cornstarch
- 2 Tbs Oyster sauce
- 1 tsp Sugar
- 1/4 tsp Salt
- Red and yellow bell pepper strips for garnish
How To Make zesty mixed vegetables
-
Step 1Trim ends and remove any strings from beans; discard. Cut beans diagonally into thirds or quarters. Cut cauliflower into flowerettes. Cut onions into 1/2 inch pieces; keep white part and green tops of onions in separate piles. Chop garlic. Cut jalapeno lengthwise in half; remove stem and seeds. Cut jalapeno crosswise into thin slices.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add white part of onions, beans, cauliflowerettes, garlic, and jalapeno; stir fry until tender. Add carrots and 3/4 cup broth. Cover the wok and heat to a boil.Reduce heat to low and cook until carrots and beans are crisp tender.Combine remaining 1/4 cup broth, cornstarch, oyster sauce, sugar, and salt in a cup; stir until smooth. Stir into the wok. Cook until sauce boils and thickens. Stir in onion tops.Transfer to a serving dish. Garnish, if desired. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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