I like to keep stir-fry vegetables in my freezer for an impromtu meal when things are getting tight around here, but I am also really anti-prepared foods aka stir-fry sauce. The other night I needed something to put on my chicken and vegetables, and felt certain that I had plenty of ingredients to throw something together. Before starting, I consulted some recipes in Southern Living's Ultimate Cookbook and discovered a very easy sauce that I will probably use many times in the future. Here it is: 3/4 c. chicken broth, 1/4 c. soy sauce, and 1 T. flour or cornstarch. Mix together and add to your skillet after (1) browning your meat, (2) adding your frozen vegetables until warm, and cook until reduced to desired consistency.
The following night I also found an easy way to make fried rice. There is a "steamer" product of some brand that is rice, carrots, peas, and corn. I put some canola oil in a pan and fried up an egg, added the warmed rice mix, and soy sauce. Viola! Feel free to customize with what you have on hand. When I really make fried rice I use onion, red pepper, and a little chili garlic paste (or chili powder and garlic powder). Just know that the package barely fed Chad and me, so you might need a few of them for a large family. Happy Cooking!
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