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Salad Bar Vegetable Stir-fry

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Enjoy these stir-fried vegetables served over rice and have them ready on the dinner table in 30 minutes.
Created Mar 14, 2011
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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

  •  
    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

  • Tip 1
    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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