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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
This recipe is:
Contest Winning
Healthy
Quick
Nutritional Analysis: One serving (3/4 cup) equals 143 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 260 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
Originally published as Almond Vegetable Stir-Fry in Light & Tasty June/July 2004, p37
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Reviewed on May. 12, 2013 by gd7849
okay has not much flavore
Reviewed on Mar. 25, 2013 by danthecook
We will definitely make this again! My wife went back for seconds - not a normal behavior for her on anything. I stuck to the recipe and it was superb. This dish could go with so many meat dishes - we ate it with chicken in mustard sauce. And very easy to make.
Reviewed on Sep. 24, 2012 by ValerieMS
A delicious recipe. I served it on brown rice with the Teriyaki Pork Roast and my family raved about the meal.
Reviewed on Aug. 04, 2012 by joedebfry
Very good. I made it again last night.
Reviewed on Jul. 03, 2012 by shortyfreak1
This recipe is amazing! I didn't have ginger, but it still turned out great. I'll be making this again tonight.
Reviewed on Jan. 02, 2012 by whitneydot
This was a very good addition to our family's "meatless monday" recipe collection. I was out of onion so used dried onion flakes and opted for frozen broccoli florets. Next time I might add fresh sliced mushrooms. Thanks for the recipe!
Reviewed on Jun. 17, 2011 by Wheezy37
Good recipe, makes great cold left overs as well. At portions that satisfy me (early 20s guy) I think it makes 3 servings, maybe it was just so good I wanted more.
Reviewed on Apr. 19, 2011 by jmscoker
I used slightly less ginger, and still this was a great sauce for any combination of vegetables (we threw everything we had in the fridge, cauliflower, cabbage, carrots, broccoli, onion). Instead of almonds we topped with edamame for a vegetarian main dish.
Reviewed on Feb. 07, 2011 by casum
Very yummy. Great flavor! I will be putting this recipe in my personal recipe box :)
Reviewed on Apr. 28, 2010 by gutknecht3
Family loved it. I served it with Asian ribs and brown rice pilaf. Wonderful.
Reviewed on Feb. 05, 2010 by TanyaVDB
This was so delicious but it really only served the two of us not 5. The red peppers and ginger just made it so tasty. I can see us making this again and again. I forgot to add in the almonds....opps next time. There will be a next time.
Reviewed on Feb. 22, 2009 by StaceyAdamache
This is very good! It's great for a quick dinner before shiftwork!
Reviewed on Feb. 21, 2009 by Qwrke
Made this for the first time tonight. It was easy for my 7 year old to help with and because he got to be mommy's helper, he actually tried all the veggies - even the red peppers and LOVED it! This one we will definitely make again.
Reviewed on Jun. 17, 2008 by EvilbBlonde633
It's reallly, really good...but don't try making it in a 6-inch skillet. Just doesn't work. :)
It's reallly, really good...
but don't try making it in a 6-inch skillet. Just doesn't work. :)
Reviewed on May. 21, 2008 by isoulride
We cook this at least once every couple of weeks, it's so simple and so good. This last time we didn't have any gingerroot, I'd have to say I didn't really miss it.
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