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Ingredients
| basmati rice: 1 cup (uncooked) |
| water: 2 cups |
| green bell pepper: 4.5 oz (for Sauce) |
| fresh basil (chopped): 1/4 cup |
| mint leaves (whole): 1/4 tsp (chopped) |
| soy sauce: 1/4 cup |
| water: 1/4 cup |
| granulated sugar: 1 tsp |
| cornstarch: 2 tsp |
| vegetable oil: 1 Tbl (for Stir-Fry) |
| onions: 1 (small & cut into thin wedges) |
| baby zucchini: 2 whole zucchinis (quartered lengthwise, cut into 1/4-inch-thick slic) |
| red bell pepper: 1 pepper (cut into thin strips) |
| Chinese cabbage - pak-choi (shredded): 2 cups |
Chile and Basil Vegetable Stir-fry
Credit: www.bettycrocker.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- 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.