Almond & Zucchini Stir Fry
|Long grain white rice||185 Gram (1 Cup)|
|Slivered almonds||60 Gram (1/2 Cup)|
|Zucchini||2 Pound, cut into 1/4 by 2 inch sticks (905 Gram, 6 Large Size)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Reduced sodium soy sauce||30 Milliliter (2 Tablespoon)|
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