Almond Vegetable Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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While broccoli florets and chunks of red pepper give this dish plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea of Canastota, New York 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 |
Directions:
1. In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
2. 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. Yield: 5 servings.
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