STIR FRY VEGGIES WITH RICE

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Stir Fry Veggies With Rice image

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.

Provided by Chef shapeweaver

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 271.7, Fat 5.1, SaturatedFat 0.6, Sodium 808.8, Carbohydrate 47.3, Fiber 3.8, Sugar 3.1, Protein 9.1

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