CHILE AND BASIL VEGETABLE STIR-FRY

Chile and Basil Vegetable Stir-fry image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup uncooked basmati rice
2 cups water
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
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

Steps:

Cook rice in 2 cups water as directed on package. Cover to keep warm.
Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
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.
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.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1140 mg, Sugar 7 g