This stir fry has a big flavor from fresh ginger and garlic.
1 cup dry brown rice
1/2 cup non-fat, low-sodium
1 tablespoon cornstarch
1 tablespoon light soy sauce
1 tsp sesame oil
1/10 teaspoon dash cayenne pepper
1 Tbsp minced garlic
2 Tbsp fresh grated ginger
1 cup sliced mushrooms
2 cups broccoli florets
1/2 cup sliced green onion
Cook brown rice according to package directions (add 2 cups of water and simmer for 30 minutes).
Mix the chicken broth, cornstarch, soy sauce, sesame oil and cayenne pepper together in a small bowl and set aside.
Spray a large nonstick skillet with vegetable oil cooking spray and heat over medium-high heat.
Saute the garlic until nutty, about 45 seconds. Add the ginger and mushrooms. Continue cooking for 2 minutes. Add the broccoli, green onion and soy sauce mixture to the pan, stirring constantly. Cook and stir until the veggies are tender, about 2 minutes.
Serve the Gingered Stirfry over the brown rice.