Almond Vegetable Stir-Fry Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 143
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 260 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 2 vegetable, 2 fat.


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Almond Vegetable Stir-Fry

Light & Tasty

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

SERVINGS: 5

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 20 min.

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:

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. Yield: 5 servings.


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