Ingredients
1
cup uncooked basmati rice
2
cups water
1
(4.5-oz.) can 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
Preparation
Cook rice in 2 cups water as directed on package. Cover to keep warm.
Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add cauliflower and onion; cook and stir 2 minutes. Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
Stir sauce well. Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage. Serve over rice. If desired, garnish with additional basil or mint.
