Ingredients:
1 tablespoon canola oil
1 1/2 cups chopped frozen broccoli, partially thawed
1 cup julienned carrots
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:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.