| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
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 |
INSTRUCTIONS
* 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, 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
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