Chile and Basil Vegetable Stir-fry

Ingredients

• 1 cup rice uncooked
• 2 cups water 
• 4 oz chilis green chopped canned
• 0.3 cup basil fresh chopped
• 2 teaspoons mint leaves fresh chopped
• 0.3 cup soya sauce 
• 0.3 cup water 
• 1 teaspoon sugar 
• 2 teaspoons cornstarch 
• 1 tablespoon cooking oil 
• 2 cups cauliflower florets fresh
• 1 small onion cut into thin wedges
• 2 medium zucchini quartered cut into 1/4-inch-thick slices
• 1 medium bell pepper red cut into thin strips
• 2 cups cabbage shredded chinese (napa)

Equipment

• bowl
• frying pan

Directions

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