- Total Time
Typically succotash is made with lima beans, but here we're using green beans.
peanut oil2 Tbsp, or canola oil
uncooked onion(s)1 cup(s), chopped, chopped
jalapeño pepper(s)1 tsp, minced with seeds, or more if desired
uncooked bell pepper(s)2 cup(s), diced into 3/4-inch squares
uncooked string beans2 cup(s), cut into 2-inch pieces
uncooked yellow corn1 cup(s), (kernels cut from 1 ear)
table salt¾ tsp
black pepper¼ tsp, freshly ground
water2 Tbsp, cold
basil¼ cup(s), chopped
white wine vinegar1 Tbsp
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Swirl in oil, add onion and jalapeno and stir-fry 10 seconds or until fragrant. Add bell pepper, beans, and corn, sprinkle on salt and pepper, and stir-fry 1 minute or until beans are bright green. Swirl in water, add basil and stir-fry 1 to 2 minutes or until vegetables are tender-crisp. Stir in vinegar and serve immediately. Yields 3/4 cup per serving.