This recipe is from my sister-in-law, Judy. She sent me several healthy recipes after I had heart surgery years ago and I love them all. This is really easy and very delicious. This internet picture shows how the dish should look. I will add my own pictures the next time I make this recipe.
Wash and pat-dry the vegetables.
Cut vegetables into bite-sized pieces. Set aside.
Add cornstarch and water in mixing cup and stir until dissolved. Set aside.
Prepare rice per instructions on package.
In a large, non-stick skillet or wok, heat the oil until you see a slight “rippling” of the oil.
Add prepared vegetables and water chestnuts and cook for @ 5 – 8 minutes, stirring constantly.
Add the soy sauce and cornstarch mixture to the vegetables and continue cooking until it thickens slightly.
Season with garlic/herb seasoning and black pepper to taste.
Serve over brown rice.
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