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Almond & Zucchini Stir Fry

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  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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1196 Calories from Fat 273

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1102.1 mg45.9%

Total Carbohydrates 197 g65.7%

Dietary Fiber 20.2 g80.6%

Sugars 18.9 g

Protein 39 g78.2%

Vitamin A 36.3% Vitamin C 262.3%

Calcium 36.9% Iron 42.6%

*Based on a 2000 Calorie diet

Almond & Zucchini Stir Fry Recipe