1. |
Add sunflower oil to wok or deep frying pan/skillet. |
2. |
Heat wok on high for a few minutes, until smoke starts coming off the bottom. |
3. |
Put a tablespoon of soy sauce in the oil. Pick up the wok and move the oil and soy sauce to coat. |
4. |
Prepare brown rice. |
5. |
Add frozen Asian vegetables to wok (expect some steam). |
6. |
While vegetables are cooking, mix chicken broth in a bowl with a tablespoon of soy sauce and corn starch. Mix with a fork until it looks cloudy and nearly white. |
7. |
Once vegetables are no longer frozen, add the mixture to the wok. Make sure to stir before adding so the corn starch does not coagulate. This will create a nice thick brown sauce. |
8. |
Once the sauce is properly thickened (only a few minutes), the dish is done. Serve it with the brown rice and enjoy. |