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Almond-zucchini stir-steam.

6 large (about 2 lb. total) zucchini

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.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Pratt, Sarah
Article Type:Column
Date:Jul 1, 1993
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