Stir Fry Veggies With Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
2. In a large skillet heat oil until hot but not smoking over medium heat.
3. Add carrots and stir fry for 1 minute.
4. Add broccoli and squash stir fry for 2 minutes.
5. Sprinkle with garlic powder and ginger.
6. Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
7. Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
8. Serve over rice.
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