Spicy Stir Fry

You'll see in my pictures of the dish that I don't have a very high ratio of rice to veggies.  I used a serving of rice for one but ended up making enough stir fry for my parents as well.  I'm not writing in amounts of the vegetables because in a stir fry you don't need to be exact--put as much as you want.

I love egg in my stir fry but you can easily leave it out to make this vegan and still get plenty of protein from the peanuts.

Spicy Stir Fry
Prep Time: 3 minutes
Cook Time: 10 minutes

Ingredients:
Minute rice
Cooking oil
Garlic
Fresh ginger
Baby corn (canned or frozen)
Water chestnuts (canned)
Bamboo shoots (canned)
Sugar-snap peas (frozen)
Egg (optional)
Peanuts
Soy sauce
Tabasco sauce

1. Cook rice according to directions on package.
2. In a wok or large skillet, heat 2 tablespoons oil over medium heat.
3. Mince garlic and ginger.  Saute in oil until garlic becomes translucent.
4. Add frozen vegetables and several shakes of soy sauce.  Let simmer until thawed.
5. Add canned vegetables and more soy sauce.  Let simmer a couple minutes.
6. Add rice, Tabasco, and more soy sauce.
7. Clear a space near the center of the pan for the egg.  Allow to scramble.
8. Add peanuts and serve.