Brown Rice Veggie Stir-Fry

I made this meal for dinner last night. I liked it a lot, and Stan thought it was a little bland until he added a little szechuan sauce, and then he liked it a lot. I loved all the veggies, esp the cabbage, but that is mainly bc I have a hard time finding ways to use cabbage. The only real seasoning in the recipe comes from the small amount of soy sauce. You may want to add a little more. I did. I also added garlic bc it really seemed like a dish that would have garlic. - Brown rice always takes close to an hour to make (unless you have a rice cooker apparently, which I don't, bc I don't think cooking rice is difficult at all.) Many times if I have to make brown rice, I make a large batch and freeze the leftovers so that they are quickly thawed and thrown into other recipes. So, besides the brown rice, this dish is super quick. I made it and realized after dinner that I had all stuff still to make another batch so I whipped more up real quick to have as leftovers, which I am eating now as I type this. It's still really good. The almonds add some great crunch and everything else comes together nicely. I do hate me some mushrooms though, so no mushrooms were harmed in the making of my dinner. I also had my sister and her 9 year old over for this meal and they both ate it up. Two thumbs up from everyone here....at least Stan gave the second thumb up after adding more flavor.


Ingredients

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

Directions

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.