Quick Veggie Stir Fry
1 cup minute brown rice
1 cup water (substitute chicken broth for added flavor)
1/2 tbsp corn starch
2 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, minced
1 tsp ginger
Mixed vegetables of choice. I used:
1/4 red bell pepper, julienned and halved
1/4 green bell pepper, julienned and halved
6 asparugus spears, stemmed and chopped into 1 inch pieces
1 carrot, sliced
1/4 small onion chopped
1/2 small yellow squash quartered
Cook rice according to directions.
Meanwhile whisk together in a small bowl corn starch, soy sauce, sesame oil, garlic, and ginger.
Heat 1-2 tbsp olive oil in a pan and add the sauce mixture. Stir in veggies (minus squash which will cook the fastest). Mix together to cover veggies in sauce. Add squash when others are tender, but still crisp.
Scoop half of rice into each bowl, cover in veggies, and serve.
I have to thank my friend Melissa for being my plus one for this recipe. Nothing better on a Wednesday night than a home cooked meal and some quality time with your best friend.