Almond Jade Stir-Fry
Source: The Pantagraph, Bloomington, Il., August 13, 1997
Servings: 4

1 1/2 tablespoons canola oil, -- divided
2 cloves garlic, -- halved
1/2 cup whole blanched almonds
8 cups assorted vegetables -- thinly sliced *
2 teaspoons to 3 teaspoons minced fresh garlic

1/3 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch

salt and pepper, -- to taste
1 teaspoon oriental sesame oil, -- optional
3 cups cooked brown rice

*Vegetables; carrots, broccoli, red & green peppers, zucchini, crook neck squash, and green beans).

Heat 1 1/2 teaspoons canola oil and 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 remaining oil to skillet; increase heat to high and add vegetables and ginger. Stir-fry about 5 minutes, tossing often until crisp-tender. Reduce heat to medium.

In small bowl, combine remaining ingredients except salt, pepper and sesame oil; mix thoroughly. Add to vegetable mixture and cook until thickened. Season with salt and pepper. Mix in sesame oil and the reserved almonds. Portion vegetables on 4 plates, dividing equally, serve with rice.