|Young carrots||10 Small , scraped, sliced in 1/4|
|Celery stalks||2 , sliced in 1/4|
|Unpeeled zucchini||3 Small , sliced in 1/4|
|Green onions||4 , cut into 1 inch pieces|
|Green pepper||1/2 , halved seeded and cut in strips|
|Peanut oil/Vegetable oil||4 Tablespoon|
|Garlic||1 Clove (5 gm) , split|
|Soy sauce||2 Tablespoon|
|Sliced almonds||2 Tablespoon , toasted (Natural Skin Almonds)|
Have all vegetables ready before you start cooking.
Heat oil with garlic in large heavy skillet, until very hot.
Add carrots and celery and stir-fry until shiny with oil and partly cooked, 3 to 4 minutes.
Add zucchini, green onions, and pepper strips and salt to taste.
Continue to stir-fry 2 to 4 minutes longer, until vegetables are tender but still crisp.
Sprinkle with a dash of soy sauce and the almonds.
Serve at once.
Serving size Complete recipe
Calories 1043Calories from Fat 674
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 2537 mg105.71%
Total Carbohydrates 82 g27.3%
Dietary Fiber 27 g108%
Sugars 37 g
Protein 21 g42%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet