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.
Chile and Basil Vegetable Stir-fry
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 15
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
Instructions
-
Step1Cook rice in 2 cups water as directed on package. Cover to keep warm.
-
Step2Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
-
Step3Heat 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.
-
Step4Stir 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.
Nutrition
230
Calories
4g
Total Fat
7g
Protein
41g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 230
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 1140mg
- 48%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 7g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 110%
- 110%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Vegetable; 1 Fat;Recipe Tips
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