Almond Vegetable Stir-Fry
Serves: 5
Don't overcook vegetables. They should be crisp for the most nutrition and best flavor.
Yield: 5 servingsIngredients:
| 1 teaspoon | cornstarch |
| 1 teaspoon | sugar |
| 3 tablespoons | cold water |
| 2 tablespoons | reduced-sodium soy sauce |
| 1 teaspoon | sesame oil |
| 4 cups | fresh broccoli florets |
| 2 tablespoons | vegetable oil |
| 1 | large sweet red bell pepper, cut into 1-inch chunks |
| 1 | small onion, cut into thin wedges |
| 2 | garlic cloves, minced |
| 1 tablespoon | minced fresh ginger root |
| 1/4 cup | slivered almonds, toasted |
Directions:
In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.
Source: tasteofhome.com
