Ingredients

Cooking spray

4 medium scallions, thinly sliced

1 Tbsp peeled minced fresh ginger

2 medium garlic cloves, minced; or 2 1/2 tsp minced garlic

1 tsp red pepper flakes, or to taste

1 pound shiitake mushroom caps, thinly sliced

2 cups roughly chopped green beans

2 cups diced yellow squash

1 cup matchstick cut carrots

2 Tbsp oyster sauce

2 Tbsp low-sodium soy sauce

2 Tbsp rice vinegar

1 tsp sugar

1 tsp cornstarch whisked with 1 Tbsp water in a small bowl

Preparation

  • Coat a large, nonstick wok or sauté pan with cooking spray; heat over high heat until smoking, about 2 minutes.

    • Add scallions, ginger, garlic and red pepper flakes. Stir and toss over the heat for 20 seconds.

    • Add mushrooms, green beans, squash and carrots. Stir and toss over the heat until green beans and squash have begun to get tender but still have a little crunch, about 3 minutes.

    • Pour in oyster sauce, soy sauce, vinegar and sugar. Stir well until bubbling, about 30 seconds.

    • Add cornstarch mixture and toss over the heat just until the sauce thickens, about 20 more seconds. Serving size: about 2 cups.