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    420

Asian Vegetable Stir-Fry

 10 Ratings
4 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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    420

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

Ingredients

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1
medium carrot, sliced (1/2 cup)
2
cloves garlic, finely chopped
2
cups uncooked instant white rice
2
cups water
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
bag (12 oz) frozen Asian style medley vegetables in sauce
1/2
cup stir-fry sauce
1/8
teaspoon red pepper flakes

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1160mg
48%
Potassium
330mg
9%
Total Carbohydrate
62g
21%
Dietary Fiber
4g
16%
Sugars
12g
Protein
7g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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