Broccoli, Zucchini, and Mushrooms In Brown Sauce Over Steamed Rice

I wanted to make an easy Chinese dish for lunch today while my girls were home.  I had an idea to use up all of their favorite vegetables from the fridge in a Chinese style saucy dish that would please us all.  It was fast, flavorful, and much healthier than delivery.

Ingredients:

1 T butter
1 pint fresh mushrooms, sliced
2 C chicken broth
2 C fresh broccoli florets
1 large green zucchini, cut into bite size pieces
1 T brown gravy sauce (found in Asian aisle)
2 T low sodium soy sauce
garlic powder, to taste
black pepper, to taste
1 T corn starch
2 T cold water

1 1/2 C Brown or white rice, cooked per package instructions

In a large pot over medium heat, melt the butter.  Add the mushrooms and a splash of soy sauce.  Saute until tender.  Remove from pan to a bowl and set aside.  Add the chicken broth, broccoli, zucchini, brown gravy sauce, soy sauce, garlic powder, and black pepper to the pot.  Cover and bring to a boil.  Lower heat and let cook until broccoli is cooked but still slightly crisp, about 5 minutes.  Add the mushrooms back to the pot.  Stir together 1 T corn starch into 2 T cold water in a cup.  This is a slurry that will thicken up your sauce.  Add slurry to your sauce and stir until thickened.  Taste and add more soy sauce if needed.  Serve over steamed rice.  I always add a little Sriracha on top of mine for some extra spice.  Enjoy!