| 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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