Spicy Vegetable Stir-Fry

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

  • 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
  • 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.
  • 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.
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