Almond Jade Stir-Fry

Source: America's Favorite Food Associations

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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

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1 1/2 tablespoons canola oil, devided
2 cloves garlic, halved
1/2 cup whole blanched almonds
8 cups assorted vegetables, thinly sliced*
2 to 3 teaspoons poons minced fresh ginger
1/3 cup water
3 tablespoons reduced sodium 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.

*Choose from carrots, broccoli, red and green bell peppers, zucchini, crookneck squash, and green beans.

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