Asian Vegetable Stir-Fry

A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice. MORE+ LESS-

tablespoon olive oil

medium onion, chopped (1/2 cup)

medium carrot, sliced (1/2 cup)

cloves garlic, finely chopped

cups uncooked instant white rice

cups water

package (8 oz) sliced fresh mushrooms (3 cups)

bag (12 oz) frozen Asian style medley vegetables in sauce

1/2

cup stir-fry sauce

1/8

teaspoon red pepper flakes

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1

In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
2

Cook rice in water as directed on package; cover to keep warm.
3

Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

This is a good recipe for using up any leftover vegetables you have in your refrigerator, such as celery, broccoli or green bell pepper. Just cut them up and add with the onion and carrots.
This recipe can be used as a side to any meat entrée; just omit the rice.