Almond Jade Stir-Fry

Recipe Ingredients

1 1/2 tablespoons	22ml	Canola oil - , divided
2		Garlic - , halved
1/2 cup	46g / 1.6oz	Whole blanched almonds
8 cups	1896ml	Assorted vegetables - thinly sliced *
2 teaspoons	10ml	To 3 teaspoons minced fresh garlic
1/3 cup	78ml	Water
3 tablespoons	45ml	Reduced-sodium soy sauce
2 teaspoons	10ml	Cornstarch
		Salt and pepper - , to taste
1 teaspoon	5ml	Oriental sesame oil - , optional
3 cups	480g / 16oz	Cooked brown rice

Recipe 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.

Source:
The Pantagraph (Bloomington, Il.) -- August 13, 1997

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