| 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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