| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Asian | Asian, Side dish | 4 | Servings |
INGREDIENTS
| 1 | c | Brown rice |
| 1 | tb | Chicken bouillon granules |
| 3 | tb | Vegetable oil; divided |
| 1 | c | Carrots; thinly sliced |
| 3 | Green onions; sliced | |
| 1 | md | Garlic clove; minced |
| 1 | lg | Green pepper; sliced in thin |
| 1 | c | Zucchini; thinly sliced |
| 1 | c | Mushrooms; thinly sliced |
| 1/2 | c | Slivered almonds |
| 4 | tb | Soy sauce; up to 5 t |
INSTRUCTIONS
Recipe by: From the personal files of CherAn Cook rice several hours before serving. Cook according to package directions, adding bouillon to water. Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir fry about 1 minute. Add onions, garlic and green pepper. Stir fry one minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir fry about 2 minutes or until vegetables are barely tender-crisp. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serves 4-6. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Feb 24, 1998
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