Ingredients:
| 1 1/2 |
tablespoons |
canola oil, -- divided |
| 2 |
cloves |
garlic, -- halved |
| 1/2 |
cup |
whole blanched almonds |
| 8 |
cups |
assorted vegetables, thinly sliced * |
| 2 |
teaspoons |
garlic |
| 1/3 |
cup |
water |
| 3 |
tablespoons |
reduced-sodium soy sauce |
| 2 |
teaspoons |
cornstarch |
| 1 |
teaspoon |
salt and pepper, -- to taste |
| 1 |
teaspoon |
oriental sesame oil, -- optional |
| 3 |
cups |
cooked brown rice |
|
Preparation:
* Vegetables; carrots, broccoli, red and green peppers, zucchini, crook
neck squash, and grean beans). Heat 1 1/2 teaspoons canola oil and garlic in large nonstick skillet over medium heat. Add almonds, cook and toss about 8 minutes until lightly browned, removing garlic after 4 minutes. Remove almonds with slotted spoon; set aside. Add remaining oil to skillet; increase heat to high and add vegetables and ginger. Stir-fry about 5 minutes, tossing often until crisp-tender. Reduce heat to medium. In small bowl, combine remaining ingredients except sant, pepper and sesame oil; mix thoroughly.
Season with salt and pepper. Mix in sesame oil and almonds. Portion vegetables on 4 plates, dividing equally, serve with rice. Makes 4 servings. |
