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 minced |
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 |
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Preparation / Directions:
* 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.
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