Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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) Green Giant® Valley Fresh Steamers™ frozen Asian style medley vegetables in sauce
1/2
cup stir-fry sauce
1/8
teaspoon red pepper flakes
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
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.
Variation
This recipe can be used as a side to any meat entrée; just omit the rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1160mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 4g,
    • Sugars 12g),
  • Protein 7g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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