I'm using baby corn, broccoli, carrots, onions (not pictured) and green peppers this time. You can adjust to include any other vegetables you want-- mushrooms, red peppers, sliced celery, bean sprouts, cabbage, chinese chestnuts, bamboo shoots, even cooked cubed potatoes!
While you are chopping up your veggies, get your rice started. I use long grain rice which takes about 20 minutes to cook. You can use brown rice or instant rice, it's your pick.
3/4 c water
1 beef bouillon cube (use chicken if you make chicken stir fry)
2 tbsp soy sauce
1 tsp sugar
1 tbsp corn starch
2 garlic, minced
combine and whisk together then set aside.
Add in the vegetables! Stir and cook on med-high heat about 5 minutes.
Pour the sauce you made and cook until the sauce thickens and the smell overpowers you and you can't take it anymore and you just gotta pick out a piece of broccoli and eat it.
Lovingly ladle it onto the rice and serve it with an egg roll. Delish!
Those egg rolls freeze well, so if you make a whole lot like I do, freeze some and then re-heat in the oven at 375* for about 15 minutes or so.