Almond Jade Stir Fry Recipe
- 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
- * 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.
canola oil, garlic, whole blanched almonds, assorted vegetables, fresh garlic, water, soy sauce, salt, sesame oil, brown rice
Taken from cookeatshare.com/recipes/almond-jade-stir-fry-63784 (may not work)