Stir Fry Veggies With Rice - cooking recipe

Ingredients
    1 tablespoon canola oil
    1 1/2 cups chopped frozen broccoli, partially thawed
    1 cup julienned carrot
    1 cup yellow squash, cut into small bite sized pieces
    1/4 teaspoon garlic powder
    1/4 teaspoon ground ginger
    1/2 cup chicken broth
    1/2 teaspoon salt
    1 1/2 teaspoons cornstarch
    1 1/2 teaspoons cold water
    for rice
    2 cups instant rice
    2 cups chicken broth
Preparation
    Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
    In a large skillet heat oil until hot but not smoking over medium heat.
    Add carrots and stir fry for 1 minute.
    Add broccoli and squash stir fry for 2 minutes.
    Sprinkle with garlic powder and ginger.
    Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
    Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
    Serve over rice.

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