Stir Fry Veggies With Rice

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.

• Ready In: 30 mins
• 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

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.