Mandarin Vegetables with Almonds

• 1 cup thinly sliced carrot
• 1 cup green beans, cut in 1-inch pieces (fresh or frozen-I use fresh)
• 2 teaspoons salad oil
• 1 cup cauliflower, sliced thin
• 1 cup water
• 2 teaspoons cornstarch
• 2 bouillon cubes, chicken flavor
• 12 cup whole almond (I always use more)
• 12 cup green onion, sliced (I use only the green tops)
• 2 teaspoons garlic salt

1. Cook and stir carrots and green beans in oil over medium-high heat for 2 minutes.
2. Add cauliflower and onions, cook 1 minute longer, still stirring.
3. Mix together bouillon, water, cornstarch and garlic salt.
4. Add mixture to vegetables.
5. Cook and stir until thickened.
6. Vegetables should be crisp.
7. Add almonds, then serve.

carrot, green beans, salad oil, cauliflower, water, cornstarch, bouillon cubes, whole almond, green onion, garlic salt

Taken from www.food.com/recipe/mandarin-vegetables-with-almonds-14708 (may not work)