* Exported from MasterCook * Almond Jade Stir-Fry Recipe By : The Pantagraph, Bloomington, IL, Aug 13, 1997 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tb Canola oil -- divided 2 cl Garlic -- halved 1/2 c Whole blanched almonds 8 c Assorted vegetables -- - thinly sliced * 2 ts Fresh garlic -- up to 3 ts, minced 1/3 c Water 3 tb Reduced-sodium soy sauce 2 ts Corn starch Salt and pepper -- to taste 1 ts Sesame oil (optional) 3 c Cooked brown rice * Vegetables; carrots, broccoli, red & green peppers, zucchini, crook neck squash, and green beans). Heat 1-1/2 ts 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 sant, pepper and sesame oil; mix thoroughly. Season with salt and pepper. Mix in sesame oil and almonds. Portion vegetables on 4 plates, dividing equally, serve with rice. Makes 4 servings. Typed by Ethel Snyder Date August 17, 1997 - - - - - - - - - - - - - - - - - -