Ingredients:

  • 1 lb Baguio beans, trimmed and snapped into 2-inch pieces
  • 1 cup carrots, peeled and cut into matchsticks
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 4 oz smoked turkey, diced into small cubes
  • 2 tbsp reduced-sodium oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp avocado oil
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash 1 lb Baguio beans and ensure they are completely dry; snap them into 2-inch pieces.
  2. Peel 1 cup carrots and cut them into matchsticks.
  3. Mince 3 cloves garlic and thinly slice 1 medium onion.
  4. Dice 4 oz smoked turkey into small cubes.
  5. Heat 1 tbsp avocado oil in a wok or heavy-bottomed skillet over medium-high heat until it shimmers.
  6. Add the diced smoked turkey and sauté until the edges are golden brown.
  7. Add the sliced onion and minced garlic, stirring constantly for about 2 minutes until the garlic smells nutty and the onions become translucent.
  8. Increase the heat to high and add the snapped Baguio beans and carrot matchsticks.
  9. Toss rapidly for 3-4 minutes until the beans are bright green and slightly blistered; cook in batches if they don't fit in one layer.
  10. Pour in 2 tbsp reduced-sodium oyster sauce and 1 tbsp low-sodium soy sauce, stirring for one final minute until the glaze is velvety and coats the vegetables.
  11. Season with 1/4 tsp cracked black pepper and remove from heat immediately.