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Asian Vegetable Stir-Fry

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Asian Vegetable Stir-Fry
  • Prep 25 min
  • Total 25 min
  • Servings 4
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A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.
Updated Oct 13, 2016

Ingredients

  • 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) frozen Asian style medley vegetables in sauce
  • 1/2 cup stir-fry sauce
  • 1/8 teaspoon red pepper flakes

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe can be used as a side to any meat entrée; just omit the rice.

Nutrition

330 Calories, 6g Total Fat, 7g Protein, 62g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1160mg
48%
Potassium
330mg
9%
Total Carbohydrate
62g
21%
Dietary Fiber
4g
16%
Sugars
12g
Protein
7g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
20%
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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