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Chile and Basil Vegetable Stir-fry

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.

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  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
230
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
1140mg
1140%;
Total Carbohydrate
41g
41%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
110%;
Calcium
10%;
Iron
20%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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