Asian Vegetable Toss Recipe

Name: Asian Vegetable Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 cup oil; 6 cup broccoli florets; red or green peppers, cut into julienne strips; carrots, shredded; mushrooms, sliced; Canned water chestnuts, drained, sliced; 3 cups Kraft Catalina Dressing; 3/4 cup soy sauce; 6 Garlic cloves, minced; 2 Tbsp. ground ginger; couple handfuls sesame seeds, toasted; napa cabbage, shredded; 1 1/4 cup Kraft Catalina Dressing

Servings: persons

3/4 cup oil
6 cup broccoli florets
red or green peppers, cut into julienne strips
carrots, shredded
mushrooms, sliced
Canned water chestnuts, drained, sliced
3 cups Kraft Catalina Dressing
3/4 cup soy sauce
6 Garlic cloves, minced
2 Tbsp. ground ginger
couple handfuls sesame seeds, toasted
napa cabbage, shredded
1 1/4 cup Kraft Catalina Dressing

1
HEAT oil in large skillet or wok over medium-high heat.
2
Add broccoli, peppers, carrots and mushrooms; stir-fry 4-5 minutes or until tender crisp.
3
STIR IN water chestnuts, dressing, soy sauce, garlic and ginger; stir-fry 2-3 minutes more.
4
TOSS cabbage with remaining dressing in a large bowl.
5
Divide amongst serving bowls or plates.
6
Mound stir-fry mixture over top of cabbage.
7
GARNISH with sesame seeds and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup oil, 6 cup broccoli florets, red or green peppers, cut into julienne strips, carrots, shredded, and more.

Yes, Asian Vegetable Toss falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Toss

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