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Salad Bar Vegetable Stir-fry

salad bar vegetable stir-fry Entree
Salad Bar Vegetable Stir-fry
  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Pinterest
    13
  • Print
    95
  • Save
    69
  • Email
    7

Enjoy these stir-fried vegetables served over rice and have them ready on the dinner table in 30 minutes. ...MORE + LESS -

Ingredients

1 cup (250 mL) uncooked instant white rice
1 cup (250 mL) water
1/2 tsp (2 mL) salt
1 tbsp (15 mL) sesame oil
2 1/2 cups (625 mL) small cauliflower florets
1 cup (250 mL) baby-cut carrots, quartered lengthwise
2 1/2 cups (625 mL) small broccoli florets
3 tbsp (45 mL) water
1 cup (250 mL) fresh snow pea pods, trimmed
1 red or green bell pepper, cut into strips
1/2 cup (125 mL) stir-fry sauce
1/4 cup (50 mL) shelled sunflower seeds, if desired

Steps

Hide Images
  • 1
    Cook rice in 1 cup water with salt as directed on package.
  • 2
    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.
  • 3
    Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.

Expert Tips

  • Substitution: Try a flavoured stir-fry sauce instead of regular stir-fry sauce. Look for them in the Asian foods sections of the grocery store.

Nutrition Information

No nutrition information available for this recipe

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