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Prep 35min
Total35min
Servings4
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Ingredients
Rice
1
cup uncooked basmati rice
2
cups water
Sauce
1
can (4 oz) 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
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Steps
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.
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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.
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