Almond Jade Stir-Fry

Title:
Almond Jade Stir-Fry

Yield:
4 Servings

Categories:
Vegetables




Ingredients:





 1 1/2 tb Canola oil;, divided


     2    Cloves garlic;, halved


   1/2 c  Whole blanched almonds


     8 c  Assorted vegetables; thinly


          -sliced *


     2 ts To 3 teaspoons minced fresh


          -garlic


   1/3 c  Water


     3 tb Reduced-sodium soy sauce


     2 ts Cornstarch


          Salt and pepper;, to taste


     1 ts Oriental sesame oil;,


          -optional


     3 c  Cooked brown rice






 * Vegetables; carrots, broccoli, red & 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. Typed by Ethel Snyder 
Date August 17, 1997


 


 Recipe by: The Pantagraph (Bloomington, Il.) -- August 13, 1997 Posted to


 MC-Recipe Digest V1 #769 by essie49@juno.com (Ethel R Snyder) on Sep 01,


 1997