Recipe: Salad Bar Vegetable Stir-Fry

SALAD BAR VEGETABLE STIR-FRY

4 cups hot cooked rice or noodles (cooked as directed on package)
1 tablespoon sesame oil
8 cups assorted cut-up fresh vegetables from salad bar (carrots, broccoli, bell pepper, peas, pea pods, onions, mushrooms, cherry tomatoes or tomato wedges)
3 tablespoons water
1/2 cup purchased stir-fry sauce*
1/4 cup nuts or shelled sunflower seeds from salad bar, if desired

While rice is cooking, heat oil in large skillet or wok over medium-high heat until hot. Add firm vegetables;** cook and stir 4 minutes.

Add medium-firm vegetables; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.

Add stir-fry sauce and tender vegetables; cook and stir until thoroughly heated. Sprinkle with nuts. Serve over rice.

*Some stir-fry sauces are thick and will cling to vegetables. If you're using a thin sauce, stir 2 teaspoons of cornstarch into it; add this sauce to the skillet with the tender vegetables and stir until thickened and bubbly.

**Ingredient Info:
Vegetables require different cooking times depending on their firmness. Firm vegetables include bell peppers, broccoli and cauliflower florets, carrots, celery, onions and pea pods. Medium-firm vegetables include bean sprouts, mushrooms and zucchini. Tender vegetables include tomatoes, spinach and precooked sweet peas.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Stir-Fries Cookbook, Pillsbury Classic Cookbooks #198, August 1997