ASIAN VEGETABLE STIR-FRY

Asian Vegetable Stir-Fry image

A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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:

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.
Cook rice in water as directed on package; cover to keep warm.
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.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g