Salad Bar Vegetable Stir-fry

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

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

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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.