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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes. | 2. In a large skillet heat oil until hot but not smoking over medium heat. | 3. Add carrots and stir fry for 1 minute. | 4. Add broccoli and squash stir fry for 2 minutes. | 5. Sprinkle with garlic powder and ginger. | 6. Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender. | 7. Mix together water and cornstarch. Add to veggie mixture; stir until thickened. | 8. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
broccoli	1 1/2	cups	chopped thawed frozen	46.41	9.0636	3.8493	0.505
carrot	1	cup	julienned	52.48	12.2624	1.1904	0.3072
yellow squash	1	cup	cut	24.13	4.9276	1.2827	0.3429
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
salt	1/2	teaspoon		-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cold water	1 1/2	1/2		0.0	0.0	0.0	0.0
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
chicken broth	2	cups		39.06	0.945	5.5692	1.3104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.