Vegetable-Brown Rice Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Found this in the magazine The Best of Mr. Food 15-Minute Recipes . For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner. Ingredients:
3 1/2 ounces boil-in-bag brown rice |
1 tablespoon peanut oil |
3 tablespoons cashew halves |
1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms |
1 tablespoon cornstarch |
3/4 teaspoon chicken bouillon granule |
1/2 teaspoon garlic powder |
1/8 teaspoon ground ginger |
3/4 cup water |
1 1/2 tablespoons soy sauce |
Directions:
1. Prepare rice according to package directions. Keep warm.
2. Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
3. Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
4. Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.
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