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Almonds, Shelled by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  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.