Wash and cut the
Chayote Squash (1/2)
in half. Remove the core and slice it.
In a pan over medium-high heat add
Vegetable Oil (1 tsp)
Garlic (2 cloves)
Fresh Ginger (1/2 tsp)
. Let it soften up for about 30 seconds and season with
Freshly Ground Black Pepper (1/4 tsp)
Sesame Oil (1/2 tsp)
and continue to stir for another 30 seconds.
Next, add in the chayote squash slices,
Green Beans (10)
and stir for 1 minute.
Add in the
Broccoli (1/4 head)
and a splash of water. Continue to stir, then add the
Yellow Bell Pepper (1/2)
Red Bell Pepper (1/2)
Light Soy Sauce (1 Tbsp)
. Continue to cook for another 3 minutes.
Make a hole in the center of the pan and add the
Lee Kum Kee Hoisin Sauce (1 Tbsp)
. Mix well then add the
Savoy Cabbage (1/2)
. Mix for another 2 minutes.
Taste for seasonings and adjust.