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Spicy Vegetable Stir-Fry

Add some heat to your Asian cuisine night with this spicy vegetable stir-fry dinner - ready in 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4
 

Ingredients

1 1/2
cups uncooked instant rice
1 1/2
cups water
1
cup water
1
tablespoon soy sauce
1
tablespoon cornstarch
1/2
teaspoon crushed red pepper flakes
1
teaspoon oil
1/4
cup chopped onion
1
medium green bell pepper, cut into thin strips
2
tablespoons water
3
medium zucchini, halved lengthwise, thinly sliced
4
frozen breaded chicken substitute patties, thawed, cut into bite-sized pieces
3
tomatoes, cut into thin wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, in small bowl, combine 1 cup water, soy sauce, cornstarch and red pepper flakes; blend well. Set aside.
  • 3 Heat oil in large nonstick skillet or wok over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until onion is tender. Add 2 tablespoons water and zucchini; cover and cook until all vegetables are tender.
  • 4 Add chicken substitute pieces and tomatoes; cook until thoroughly heated. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Serve mixture over rice.
  • 1 Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, in small bowl, combine 1 cup water, soy sauce, cornstarch and red pepper flakes; blend well. Set aside.
  • 3 Heat oil in large nonstick skillet or wok over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until onion is tender. Add 2 tablespoons water and zucchini; cover and cook until all vegetables are tender.
  • 4 Add chicken substitute pieces and tomatoes; cook until thoroughly heated. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Serve mixture over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
840mg
840%;
Total Carbohydrate
54g
54%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
4%;
Iron
15%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.