Salad Bar Vegetable Stir-fry

Salad Bar Vegetable Stir-fry

Enjoy these stir-fried vegetables served over rice and have them ready on dinner table in 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
cup uncooked instant white rice
1
cup water
1/2
teaspoon salt
1
tablespoon sesame oil
2 1/2
cups small cauliflower florets
1
cup baby-cut carrots, quartered lengthwise
2 1/2
cups small broccoli florets
3
tablespoons water
1
cup fresh snow pea pods, trimmed
1
red or green bell pepper, cut into strips
1/2
cup stir-fry sauce
1/4
cup shelled sunflower seeds, if desired
  1. Cook rice in 1 cup water with salt as directed on package.
  2. Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Try a flavored stir-fry sauce instead of regular stir-fry sauce. Look for them in the Asian foods section of the grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 1430mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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