Ingredients

• 3 tablespoons vegetable oil
• 6 large garlic cloves, coarsely chopped
• 1 tablespoon yellow miso
• 1 teaspoon oyster sauce
• 1/2 teaspoon sugar
• 1 pound assorted vegetables (such as broccoli, green beans, eggplant, mushrooms, bell pepper and bean sprouts), cut into bite-size pieces
• 1 jalapeño chili, seeded, thinly sliced

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Instructions

1. Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 12 minutes. Serve immediately.