Stir Fry Veggies With Rice

Name: Stir Fry Veggies With Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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; 2 cups instant rice; 2 cups chicken broth

Submitted by Chef shapeweaver

"I was looking for a stir fry recipe and Chef Neta was kind enough to locate one by Chef Bec. Unfortunately I didn't have all the ingredients to make what I’m sure is a wonderful dish, so I had to work with what I had on hand. This is the end result. If you try it I hope you enjoy it. Submitted on March 29th, 2006."

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photo by Chef shapeweaver

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

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

directions

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.