Almond Vegetable Stir-Fry Recipe

Almond Vegetable Stir-Fry Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

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

[X]

Rate Almond Vegetable Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Almond Vegetable Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 5 Servings

5 15 20

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.

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