Vegetable-Brown Rice Stir-Fry - cooking recipe

Ingredients

3 1/2 ounces boil-in-bag brown rice
1 tablespoon peanut oil
3 tablespoons cashew halves
1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms
1 tablespoon cornstarch
3/4 teaspoon chicken bouillon granule
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
3/4 cup water
1 1/2 tablespoons soy sauce

Preparation

Prepare rice according to package directions. Keep warm.
Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.