Stir Fry Veggies With Rice

• 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

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.

canola oil, frozen broccoli, carrot, yellow squash, garlic, ground ginger, chicken broth, salt, cornstarch, cold water, rice, instant rice, chicken broth

Taken from www.food.com/recipe/stir-fry-veggies-with-rice-162246 (may not work)