Chile and Basil Vegetable Stir-fry

Prep 35 min
Total 35 min
Ingredients 15
Servings 4

Add something flavorful to your family’s Asian dinner! Serve stir-fried vegetables cooked with Old El Paso® Green Chiles over rice - a hearty meatless meal.

By Betty Crocker Kitchens

Updated November 29, 2010

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

Steps

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1

Cook rice in 2 cups water as directed on package. Cover to keep warm.
2

Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
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

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.

The combination of sweet and hot flavors in this stir-fry is inspired by Thai cuisine. Not hot enough? Add a dab of Thai curry paste or a pinch of crushed red pepper flakes to the sauce.
Grown in the Himalayan foothills for thousands of years, basmati is a tender, fragrant long-grain white rice. Its nutty aroma and delicate texture are a result of aging the rice to reduce its moisture.
Check the Asian growers at your local farmer's market for Thai basil or cinnamon basil to use instead of regular basil.