Chile and Basil Vegetable Stir-fry

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  • 35 min prep time
  • 35 min total time
  • 15 ingredients
  • 4 servings

Ingredients

Rice

1
cup uncooked basmati rice
2
cups water

Sauce

1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/4
cup chopped fresh basil
2
teaspoons chopped fresh mint
1/4
cup soy sauce
1/4
cup water
1
teaspoon sugar
2
teaspoons cornstarch

Stir-Fry

1
tablespoon oil
2
cups fresh small cauliflower florets
1
small onion, cut into thin wedges
2
medium zucchini, quartered lengthwise, cut into 1/4-inch-thick slices
1
medium red bell pepper, cut into thin strips
2
cups shredded Chinese (napa) cabbage

Directions

  1. 1 Cook rice in 2 cups water as directed on package. Cover to keep warm.
  2. 2 Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
  3. 3 Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add cauliflower and onion; cook and stir 2 minutes. Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
  4. 4 Stir sauce well. Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage. Serve over rice. If desired, garnish with additional basil or mint.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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