| 1 12 tbl canola oil, , divided | | 2 x cloves garlic, , halved | | 1/2 cup whole blanched almonds | | 8 cup assorted vegetables, thinly sliced * | | 2 tsp to 3 teaspoons minced fresh garlic | | 1/3 cup water | | 3 tbl reduced-sodium soy sauce | | 2 tsp cornstarch | | salt and pepper, , to taste | | 1 tsp oriental sesame oil, , optional | | 3 cup 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. |
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