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Ingredients
- 1 1/2 Tbsp. canola oil, , divided
- 2 x cloves garlic, , halved
- 1/2 c. whole blanched almonds
- 8 c. assorted vegetables, thinly sliced *
- 2 tsp to 3 tsp. chopped fresh garlic
- 1/3 c. water
- 3 Tbsp. reduced-sodium soy sauce
- 2 tsp cornstarch salt and pepper, , to taste
- 1 tsp oriental sesame oil, , optional
- 3 c. cooked brown rice
Directions
- * Vegetables; carrots, broccoli, red & green peppers, zucchini, crook neck squash, and grean beans). Heat 1 1/2 tsp. canola oil and garlic in large nonstick skillet over medium heat. Add in almonds, cook and toss about 8 min till lightly browned, removing garlic after 4 min. Remove almonds with slotted spoon; set aside. Add in remaining oil to skillet; increase heat to high and add in vegetables and ginger. Stir-fry about 5 min, tossing often till 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. Fold in sesame oil and almonds. Portion vegetables on 4 plates, dividing equally, serve with rice.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 635 | |
| Calories from Fat 166 | 26% |
| Total Fat 19.34g | 24% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 912mg | 38% |
| Potassium 1222mg | 35% |
| Total Carbs 102.23g | 27% |
| Dietary Fiber 23.6g | 79% |
| Sugars 1.63g | 1% |
| Protein 24.34g | 39% |
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