Asian Vegetables over Rice or Chow Mein

1 package stir fry vegetables
2 carrots: pealed and coarsely grated
4 leaves Napa Cabbage, thinly sliced
1 Tablespoon peanut butter (optional, but it adds a nice flavor)
1 teaspoon vegetable bullion
3 cups vegetable broth
1/4 cup soy sauce (choose reduced salt soy sauce if you are concerned about sodium)
2 Tablespoons corn starch

1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Cooked Brown Rice

Coat a wok with cooking spray and heat.  Add vegetables and stir fry.  When they start to scorch, add a little vegetable broth and continue frying.  Stir in the vegetable bullion and peanut butter and stir to coat the vegetables.  Mix the corn starch into the rest of the broth, and add the soy sauce, garlic powder and onion powder.  Pour over vegetables and stir until thickened. Turn heat to low and simmer for 5 minutes to blend flavors.  Serve over warm brown rice.

To make Chow Mein
Use the same recipe, but reduce the vegetable broth to 1 cup and corn starch to 2 tsp.  Stir in cooked wheat fettuccine instead of the brown rice.  Heat through and serve.