ALMOND VEGETABLE STIR-FRY
Makes 6 1-cup servings
• 1 1/2 tablespoons vegetable oil, divided
• 1/2 cup whole almonds
• 8 cups assorted vegetables, thinly sliced, in chunks, or 2” strips --- Choose from carrots, broccoli, peppers, zucchini, yellow squash, onions, green beans, mushrooms.
• 1/2 teaspoon garlic powder
• 1 teaspoon powdered ginger
• 2 tablespoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup water
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.
Nutrition Information per serving:
Calories 179
Calories from fat 88
Total Fat 9.8 g
Saturated Fat 1.2 g
Cholesterol 0 mg
Sodium 296 mg
Total Carbohydrate 19 g
Dietary Fiber 6 g
Sugar 6 g
Protein 6 g
Vitamin A 704 RE
Vitamin C 31 mg
Calcium 85 mg
Iron 2.2 mg
Food & Nutrition Service, USDA
Recipe provided by the Almond Board of California
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