Stir Fry Veggies With Rice
photo by Chef shapeweaver
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml canola oil
- 354.88 ml chopped frozen broccoli, partially thawed
- 236.59 ml julienned carrot
- 236.59 ml yellow squash, cut into small bite sized pieces
- 1.23 ml garlic powder
- 1.23 ml ground ginger
- 118.29 ml chicken broth
- 2.46 ml salt
- 7.39 ml cornstarch
- 7.39 ml cold water
-
for rice
- 473.18 ml instant rice
- 473.18 ml 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.
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RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)