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Almond Jade Stir-Fry 
Servings: 4

1 1/2 Tbs. canola oil, divided 
2 cloves garlic, halved 
1/2 cup whole blanched almonds 
8 cups assorted vegetables, thinly sliced * 
2 to 3 tsp. minced fresh ginger 
1/3 cup water 
3 Tbs. reduced-sodium soy sauce 
2 Tbs. cornstarch 
Salt and pepper, to taste 
1 tsp. 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

2001 Copyright Almond Board

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