Asian Vegetable Stir-Fry

A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.

Asian Vegetable Stir-Fry

BettyCrockerRecipe by BettyCrocker

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25 minutes

25 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 330
  • 6g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 1160mg
  • 62g
    (Dietary Fiber 4g, Sugars 12g)
  • 7g
  • Percent Daily Value*
  • 50%
  • 20%
  • 4%
  • 20%
  • Exchanges
  • 1/2
  • 2
  • 2
  • 1
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tips

    This is a good recipe for using up any leftover vegetables you have in your refrigerator, such as celery, broccoli or green bell pepper. Just cut them up and add with the onion and carrots.

  • This recipe can be used as a side to any meat entrée; just omit the rice.

  • Cost

    Total cost: $ 8.37

Ingredients

  • 1  tablespoon olive oil
  • 1  medium onion, chopped (1/2 cup)
  • 1  medium carrot, sliced (1/2 cup)
  • 2  cloves garlic, finely chopped
  • 2  cups uncooked instant white rice
  • 2  cups water
  • 1  package (8 oz) sliced fresh mushrooms (3 cups)
  • 1  bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen Asian style medley vegetables in sauce
  • 1/2  cup stir-fry sauce
  • 1/8  teaspoon red pepper flakes

Directions

  1. 1In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
  2. 2Cook rice in water as directed on package; cover to keep warm.
  3. 3Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

Categories: Course, Main Dishes, Skillets & Stir Fries, Ingredient, Vegetables, Mixed Vegetables

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