Vegetable-brown Rice Stir-fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.