The texture of the squash complements the crunch of the beans and peppers. The black bean paste, available in most natural foods stores, sets off the sweetness.
Cut 1-2 Delicata squash in half lengthwise and scoop out the seeds. Cut the squash in pencil-thick slices, crosswise. You want 3 cups.
Peel and slice 1 onion. Core and remove the seeds from 3-4 sweet peppers, then slice thinly. Trim 1/2 lb. greens and cut into 2 inch pieces. Pull the leaves off 1 bunch of basil.
Heat canola or other high heat oil in a wok and toss in the green beans. Sprinkle with salt. Cook on high heat until they are tender but not mushy. Remove from the wok and set aside.
Add more oil to the wok and add the squash. Stir fry until it begins to soften, then add the onion. When the onion and squash begin to brown, add the peppers and 1 T. black bean paste with garlic.
When the peppers soften, add the green beans and basil and cook 2-3 minutes to combine. Toss with 2 T. soy sauce and 1 t. rice vinegar or more to taste and serve.