VEGETABLE STIR-FRY

4 cups hot cooked rice or noodles; cooked as directed on package

1 tablespoon sesame oil

8 cups assorted cut-up fresh vegetables like: carrots, broccoli, bell   peppers, peas, onions, mushrooms, tomatoes

3 tablespoons water

1/2 cup purchased stir-fry sauce

1/4 cup nuts or shelled sunflower seeds

1. While rice is cooking, heat oil in large skillet or wok over medium-high heat until hot. Add firm vegetables (see * CHEF'S NOTE below); cook and stir 4 minutes.

2. Add medium-firm vegetables; cook and stir 1 minute. Add water. Reduce heat to medium; cover and cook 2-3 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Add stir-fry sauce and tender vegetables; cook and stir until thoroughly heated. Sprinkle with nuts. Serve over rice.

* CHEF'S NOTE: Vegetables require different cooking times depending on their firmness. Firm vegetables include bell peppers, broccoli and cauliflower florets, carrots, celery, onions and pea pods. Medium-firm vegetables include bean sprouts, mushrooms and zucchini. Tender vegetables include tomatoes, spinach and precooked sweet peas.

Yields 4 servings

CALORIES: 410; PROTEIN: 12g; CARBS: 71g; FAT: 9g; FIBER: 7; CHOL: 0mg; SODIUM: 1,090mg.

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