Looking for a classic Asian dinner? Then check out this vegetable and rice recipe - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
- In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
- Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
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