Recipe: Salad Bar Vegetable Stir Fry

SALAD BAR VEGETABLE STIR FRY
"Select a variety of cut vegetables from the salad bar at the grocery store. Remember that, depending on their firmness, different vegetables require different cooking times. Firm vegetables include carrots, cauliflower, celery and onions. Medium-firm vegetables include bean sprouts, bell peppers, broccoli, mushrooms, pea pods and zucchini. Tender vegetables include spinach, cooked sweet peas and tomatoes."



1 cup uncooked instant white rice*
1 cup plus 3 tablespoons water, divided use
1/2 teaspoon salt
1 tablespoon sesame oil
2 1/2 cups fresh small cauliflower florets
1 cup fresh baby carrots, quartered lengthwise
2 1/2 cups fresh small broccoli florets
1 cup fresh snow pea pods, trimmed
1 red or green bell pepper, cut into strips
1/2 cup purchased stir-fry sauce**
1/4 cup shelled sunflower seeds (optional)

Cook rice in 1 cup water with salt as directed on package; keep warm.

Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add cauliflower and carrots; cook and stir 4 minutes.

Add broccoli to skillet; cook and stir 1 minute.

Add the remaining 3 tablespoons water to skillet. Reduce heat to medium; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.

Add pea pods, bell pepper and stir-fry sauce to skillet; cook and stir until thoroughly heated.

Sprinkle with sunflower seeds. Serve over hot cooked rice.

Makes 4 servings

*Ingredient Substitution: 2 cups hot cooked white or brown rice may be substituted for the instant rice and cooking water.

**Ingredient Substitution: Try a flavored stir-fry sauce instead of regular stir-fry sauce. Look for them in the Asian foods section of the grocery store.

Adapted from source: Recipe booklet: Simply Vegetarian, Pillsbury Classic Cookbooks #258, August 2002