adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chile and Basil Vegetable Stir-fry
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Elevate your Asian dinner with stir-fried veggies and zesty Old El Paso® Green Chiles over fluffy rice - a delicious meatless option!
Ingredients:
  • 1 cup uncooked basmati rice
  • 2 cups water
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup chopped fresh basil
  • 2 teaspoons chopped fresh mint
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon oil
  • 2 cups fresh small cauliflower florets
  • 1 small onion, cut into thin wedges
  • 2 medium zucchini, quartered lengthwise, cut into 1/4-inch-thick slices
  • 1 medium red bell pepper, cut into thin strips
  • 2 cups shredded Chinese (napa) cabbage
Instructions:
  • Prepare rice by cooking it in 2 cups of water following the instructions on the package. Once cooked, cover to keep warm.
  • In a small bowl, mix all sauce ingredients until well blended. Set aside.
  • In a large nonstick skillet, heat oil over medium-high heat. Sauté cauliflower and onion for 2 minutes. Add zucchini and bell pepper and cook for 4 to 6 minutes until vegetables are crisp-tender.
  • Thoroughly mix the sauce and pour it over the vegetables in the skillet. Cook for 2 to 4 minutes until the sauce is bubbly and thick, making sure to stir often. Add the cabbage, then serve over rice. For extra flavor, sprinkle with more basil or mint before serving.

Similar Recipes