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| Almond Vegetable Stir-Fry |
Recipe Type: Side Dish
Serves: 5
Ingredients
- 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 canola oil
- 1 large sweet red pepper, cut into 1-inch chunks
- 1 small onion, cut into thin wedges
- 2 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/4 cup slivered almonds, toasted
Instructions
- In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
- In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
Originally published as Almond Vegetable Stir-Fry in Light & Tasty June/July 2004, p37