Chile and Basil Vegetable Stir-fry

Name: Chile and Basil Vegetable Stir-fry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters uncooked basmati rice; 473 milliliters shredded Chinese (napa) cabbage; 473 milliliters fresh small cauliflower florets; 128 grams Old El Chopped Green Chiles; 2 teaspoons cornstarch; 59 milliliters chopped fresh basil; 2 teaspoons chopped fresh mint; 1 Tbsp oil; 1 small onion, cut into thin wedges; 1 medium red bell pepper, cut into thin strips; 59 milliliters soy sauce; 1 teaspoon sugar; 59 milliliters water; 473 milliliters water; 2 mediums zucchini, quartered lengthwise, cut into 1/4-inch-thick slices

Chile and Basil Vegetable Stir-fry is a gluten free and vegan side dish. This recipe serves 4. One portion of this dish contains about 9g of protein, 5g of fat, and a total of 287 calories. Head to the store and pick up basmati rice, basil, cauliflower florets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Cook rice in 2 cups water as directed on package. Cover to keep warm.

Ingredients you will need

Water

Rice

Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Heat oil in 12-inch nonstick skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add cauliflower and onion; cook and stir 2 minutes.

Ingredients you will need

Cauliflower

Onion

Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Stir sauce well.

Ingredients you will need

Sauce

Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage.

Ingredients you will need

Vegetable

Cabbage

Sauce

Equipment you will use

Frying Pan

Serve over rice. If desired, garnish with additional basil or mint.

Ingredients you will need

Basil

Mint

Rice

Equipment

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

uncooked basmati rice 473milliliters

shredded Chinese (napa) cabbage 473milliliters

fresh small cauliflower florets 128grams

Old El Chopped Green Chiles 2teaspoons

cornstarch 59milliliters

chopped fresh basil 2teaspoons

chopped fresh mint 1Tbsp

oil 1small

onion, cut into thin wedges 1medium

red bell pepper, cut into thin strips 59milliliters

zucchini, quartered lengthwise, cut into 1/4-inch-thick slices

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Avinyo Cava Brut Reserva with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.