Chile and Basil Vegetable Stir-fry

 

1

cup uncooked basmati rice

2

cups water

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

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

• 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.