Makes: 4 servings
Seasoned vegetables in a savory sauce served over rice
onion, sliced and halved
carrots, sliced and halved
dried celery flakes
red pepper flakes
chicken bouillon powder
Heat oil in skillet. Add onions, carrots, garlic and mushrooms. Cook on medium heat until crisp tender (they still will have a little more cooking time to cook the rest of the way) stirring every so often. Add fresh vegetables. Sprinkle with parsley, salt, pepper, celery flakes, red pepper flakes and chicken bouillon powder. Stir. Add 1 cup chicken broth. In separate bowl, stir water into cornstarch. Add to vegetable mixture and mix. Bring to a boil. Reduce heat and simmer until vegetables are tender and broth is reduced by half. Spoon over rice.
*I used green beans, green pepper, snow peas and broccoli. I would add the snow peas and broccoli the last few minutes of cooking so they don't get overcooked.