Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 large zucchini; 1 large yellow squash; 1 large onion; 2 large peppers (i used red and orange); 1 can(s) diced tomatoes; cubed butternut squash ( i just dropped half a bag in); 1/4 tsp ginger; 1/2 tsp garlic salt; 1 Tbsp corn starch; 2 Tbsp soy sauce; 1 c water; 1 knorr homestyle stock - beef. it is a small tub.; 1 bag brown rice - i use boil in bag

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By Linda Glass
@llglass

This is a recipe I came up with....I used some of the same ingredients in a Pepper Steak recipe that my family loves. I took the steak out of the recipe for health reasons....and came up with this. My husband LOVED it :)

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

20 Min

Cook:

30 Min

Method:

Stir-Fry

Ingredients

Add to Grocery List

1 large

zucchini
1 large

yellow squash
1 large

onion
2 large

peppers (i used red and orange)
1 can(s)

diced tomatoes
·

cubed butternut squash ( i just dropped half a bag in)
1/4 tsp

ginger
1/2 tsp

garlic salt
1 Tbsp

corn starch
2 Tbsp

soy sauce
1 c

water
1

knorr homestyle stock - beef. it is a small tub.
1

bag brown rice - i use boil in bag

How to Make Vegetable Stir Fry

Step-by-Step

Cut all vegetables into small bite size slices. Cook the rice.
Put a small amount of Olive Oil into a skillet and heat. Add vegetables and cook until tender crisp. Add 1 cup of water,the tub of Knorr beef stock, the can of tomatoes (juice and all), ginger and garlic salt. Cook until the vegetables are as soft as you like them.
Mix the corn starch and soy sauce together. Pour over the vegetable mixture. Allow time to thicken. Add the rice to the mixture. Serve!

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