Almond Jade Stir Fry You can use yellow zucchini for this

[Guest guest]

Almond Jade Stir Fry

 

1 1/2 tablespoons canola oil, divided

2 cloves garlic, halved

1/2 cup whole blanched almonds

8 cups assorted vegetables, thinly sliced such as: carrots, broccoli, red and

green bell peppers, yellow or green zucchini, crook neck squash and green beans

2 to 3 teaspoons minced fresh ginger

1/3 cup water

3 tablespoons reduced sodium soy sauce or regular soy sauce

2 tablespoons cornstarch

salt and pepper to taste

1 teaspoon Oriental sesame oil, optional

3 cups cooked brown rice

 

Heat 1 1/2 teaspoons of the oil and the 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 the remaining oil to skillet; increase heat to high and add vegetables and

ginger. Stir fry, tossing often, about 5 minutes until crisp tender. Reduce heat

to medium. In small bowl combine water, soy sauce and cornstarch; mix

thoroughly. Add soy sauce mixture to skillet; cook and toss about 2 minutes

until heated through. Season with salt and pepper. Mix in sesame oil and

almonds. Serve with rice.