A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.
Asian Vegetable Stir-Fry
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 10
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) frozen Asian style medley vegetables in sauce
- 1/2 cup stir-fry sauce
- 1/8 teaspoon red pepper flakes
Instructions
-
Step1In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
-
Step2Cook rice in water as directed on package; cover to keep warm.
-
Step3Into 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.
Nutrition
330
Calories
6g
Total Fat
7g
Protein
62g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1160mg
- 48%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 12g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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