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Ingredients
| white rice: 1 cup (uncooked) |
| water: 1 cup |
| salt: 1/2 tsp |
| sesame oil: 1 Tbl |
| carrots (chopped): 1 cup (quartered lengthwise) |
| broccoli (chopped): 2 1/2 cups (florets) |
| water: 3 Tbl |
| green bell pepper: 1 (cut into strips) |
| dried sunflower seeds: 1/4 cup |
Salad Bar Vegetable Stir-fry
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Cook rice in 1 cup water with salt as directed on package.
- Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.