09-21-2004, 12:38 PM
[font "ARIAL"][#000080][size 3]Ingredients[/size][/#000080][/font] [font "ARIAL"][#004040][size 3]Preparation[/size][/#004040][/font] [font "ARIAL"][#000080][size 2] [ul] [li]1 1/2 tablespoons [22.5 mL] vegetable oil [li]3/4 cup [190 mL] celery, cut into 1-inch [2.5-cm] sticks [li]1/2 cup [125 mL] onion dices [li]1/4 cup [60 mL] green pepper strips [li]1/2 garlic clove, finely minced [li]1 tablespoon [15 mL] cornstarch [li]1/2 cup [125 mL] cold water [li]2 teaspoons [10 mL] soy sauce, or to taste [li]Salt, to taste [li]3 1/2 ounces [100 g] canned light tuna fish, packed in water, drained and broken-up [li]3/4 cup [190 mL] boiling water [li]3/4 cup [190 mL] cooked rice [li]3 tablespoons [45 mL] roasted almond slices [/li][/ul][/size][/#000080][/font] [font "ARIAL"][#004040][size 2] [ul] [li]Heat oil into a frypan; saute together celery sticks, onion dices, green pepper strips and minced garlic, until just tender. [li]Into a small bowl, mix together cornstarch and 1 tablespoon [15 mL] of the cold water. [li]Pour remaining cold water and soy sauce over vegetables. [li]Slowly stir in cornstarch mixture. [li]Sprinkle with salt; add tuna fish. [li]Simmer, stirring, until thickened. [li]Make a hole in the center of the mixture. [li]Pour in boiling water; add cooked rice and lightly salt. [li]Mix just to wet rice. [li]Cover and take away from heat; set aside for 5 minutes. [li]Delicately stir rice; then mix together all ingredients. [li]Garnish with roasted almond slices[/li][/ul][/size][/#004040][/font]
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