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ALMOND JADE STIR-FRY
Recipe By : The Pantagraph (Bloomington, Il.) -- August 13, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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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 to 3 teaspoons minced fresh garlic
1/3 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
salt and pepper, -- to taste
1 teaspoon oriental sesame oil, -- optional
3 cups 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
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