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.