Spicy Vegetable Stir-Fry

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

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

Directions

  1. 1 Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
  2. 2 Meanwhile, in small bowl, combine 1 cup water, soy sauce, cornstarch and red pepper flakes; blend well. Set aside.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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