In a medium pot melt butter and toss in onion. Pour in stock and bring to a boil. Add rice.
Put the lid on the pot and cook for 25 min.
In a small bowl, combine the cornstarch and ginger. Stir in soy sauce and garlic until
blended; set aside.
In a nonstick skillet or wok, stir-fry the carrots, broccoli, eggs and cauliflower in 3 teaspoons
of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes.
Stir mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.
Originally Submitted
6/26/2009
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