Almond Jade Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | T | Canola oil, divided |
| 2 | Cloves garlic, halved | |
| 1/2 | c | Whole blanched almonds |
| 8 | c | Assorted vegetables, thinly |
| sliced * | ||
| 2 | t | To 3 teaspoons minced fresh |
| garlic | ||
| 1/3 | c | Water |
| 3 | T | Reduced-sodium soy sauce |
| 2 | t | Cornstarch |
| Salt and pepper, to taste | ||
| 1 | t | Oriental sesame oil |
| optional | ||
| 3 | c | Cooked brown rice |
INSTRUCTIONS
1997 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 <essie49@juno.com> Date August 17, 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
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Nutrition (calculated from recipe ingredients)
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Calories: 669
Calories From Fat: 159
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 135.1mg
Carbohydrates: 125.9g
Fiber: 11g
Sugar: <1g
Protein: 12.8g