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