1/2 cup slivered almonds
2 cloves garlic, minced or pressed
About 2 tablespoons soy sauce
3 cups hot cooked rice
Trim and discard zucchini ends. Cut zucchini into sticks about 2 inches long and 1/4 inch thick; set aside.
In a 10- to 12-inch frying pan over medium heat, stir or shake almonds often until a deep gold, 4 to 5 minutes. Pour from pan and set aside.
To pan, add zucchini, garlic, and 2 tablespoons water. Place on high heat; turn zucchini frequently with a wide spatula until tender-crisp to bite and liquid evaporates, about 8 minutes. Add 2 tablespoons soy sauce; mix. Put rice in a bowl and pour zucchini over it; sprinkle with almonds. Add soy sauce to taste. Makes 6 servings.
Per serving: 224 cal. (26 percent from fat); 7.1 g protein; 6.4 g fat (0.7 g sat.); 36 g carbo.; 351 mg sodium; 0 mg chol.
|Printer friendly Cite/link Email Feedback|
|Title Annotation:||Sunset's Kitchen Cabinet; recipe|
|Date:||Jul 1, 1993|
|Previous Article:||This cheesecake has a secret.|
|Next Article:||Chunky summer gazpacho.|