This time I used baby carrots, broccoli, yellow squash and celery, but any veggies work. I usually make this stir fry when I have a bunch of veggies sitting in my fridge that need to be used. I will sometimes add in chicken (at the request of my sweet hubby), but usually stick to the veggies.
8 to 10 cups chopped veggies, steamed until tender crisp (I usually use closer to 10 cups)
1 packet brown gravy (plus water to mix)
2 tablespoons soy sauce
1/4 teaspoon ginger
Make gravy according to package directions, adding in soy sauce and ginger. Pour over steamed veggies and serve over rice.