Almond Jade Stir-Fry

| Next >>

Title: Almond Jade Stir-Fry
Yield: 4 Servings
Categories: Vegetables


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
1/3 c Water
3 tb Reduced-sodium soy sauce
2 ts Cornstarch
Salt and pepper;, to taste
1 ts Oriental sesame oil;,
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 (Ethel R Snyder) on Sep 01,