2 tablespoons water 2 tablespoons reduced sodium soy sauce 1 tablespoon olive oil 1 cup sliced zucchini 1 cup shredded cabbage 1/2 cup sliced fresh mushrooms 1/2 cup chopped onion 1 cup cooked brown rice 1/4 cup diced fresh tomato 1/4 cup grated carrot 2 tablespoons slivered almonds
In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion, stir fry for 4 to 5 minutes or until crisp tender. Add the rice, tomato and carrot, stir fry for 2 to 3 minutes longer or until heated through. Sprinkle with almonds.
Makes 2 servings.
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