Stir Fry Veggies With Rice

Stir Fry Veggies With Rice

Ingredients:
oil, canola
broccoli, raw
carrots, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
spices, ginger, ground
soup, chicken broth or bouillon, dry
salt, table
cornstarch
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry

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.