Almond & Zucchini Stir Fry Recipe
Ingredients
| Rice grain | 1 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Zucchini | 6 Large | |
| Garlic | 2 Clove (5gm), pressed | |
| Soy sauce | 2 Tablespoon |
Directions
1. Bring 2 cups (470 ml) water to a boil over high heat; stir in rice. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
2. Meanwhile, in a wide nonstick frying pan or wok, stir almonds over medium heat until golden (4 to 5 minutes). Pour out of pan and set aside. To pan, add zucchini, garlic, and 2 tablespoons (30 ml) water. Increase heat to medium-high; stir-fry until zucchini is tender-crisp to bite and liquid has evaporated (about 9 minutes). Add 2 tablespoons (30 ml) of the soy sauce; mix gently
2. Meanwhile, in a wide nonstick frying pan or wok, stir almonds over medium heat until golden (4 to 5 minutes). Pour out of pan and set aside. To pan, add zucchini, garlic, and 2 tablespoons (30 ml) water. Increase heat to medium-high; stir-fry until zucchini is tender-crisp to bite and liquid has evaporated (about 9 minutes). Add 2 tablespoons (30 ml) of the soy sauce; mix gently
Chef
