Instructions: In nonstick wok or skillet, heat oil over medium heat; cook onion; stirring often, for 10 minutes or until very soft. Add sugar and vinegar; cook, stirring, for 1 minute. Increase heat to medium-high; cook sweet peppers for 5 minutes or until tender-crisp.

Stir in green beans, garlic, chicken stock and Worcestershire sauce; cover and cook, stirring occasionally, for 7 minutes. Uncover and boil for 1 minute longer or until liquid is evaporated. Stir in pepper.

Makes 6 to 8
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.