Almond Vegetable Stir-fry

Description
Almonds, Shelled by the US Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 1½ tablespoons vegetable oil, divided
 * ½ cup whole almonds
 * 8 cups assorted vegetables, thinly sliced, in chunks, or 2” strips
 * ½ teaspoon garlic powder
 * 1 teaspoon powdered ginger
 * 2 tablespoons cornstarch
 * 3 tablespoons reduced-sodium soy sauce
 * ⅓ cup water

Directions

 * 1) Heat half of the oil in a non-stick skillet.
 * 2) Add almonds, cooking and tossing for about 8 minutes until lightly browned. Remove from heat and set aside.
 * 3) Pour remaining oil in skillet and add vegetables. Stir-fry, about five minutes, tossing often until vegetables are crisp-tender.
 * 4) Mix garlic powder, ginger, and cornstarch with water and soy sauce until smooth.
 * 5) Add mixture to skillet, cooking and tossing for about 2 minutes until thickened.
 * 6) Sprinkle with almonds. Serve over rice.