Almond Vegetable Stir-Fry Recipe
Almond Vegetable Stir-Fry Recipe photo by Taste of Home

Almond Vegetable Stir-Fry Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

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

Nutritional Facts

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.

Directions

  1. In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
  2. In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened. Yield: 5 servings.
Originally published as Almond Vegetable Stir-Fry in Light & Tasty June/July 2004, p37

Nutritional Facts

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.

Reviews for Almond Vegetable Stir-Fry

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 27, 2014

"Really good! I will make these vegies again!"

MY REVIEW
Reviewed Sep. 23, 2014

"Sounds very good cannot wait to try."

MY REVIEW
Reviewed Sep. 17, 2014

"Fantastic meatless, or with some cooked shrimp. Yum! :)"

MY REVIEW
Reviewed Feb. 24, 2014

"I have begun having one meatless dinner per week, and this is the latest recipe I tried. I did not have sesame oil, so I used canola; I have no doubt the sesame oil would be even better. Otherwise, I followed the recipe as written with the exception of adding a sprinkling of crushed red pepper. My husband and both enjoyed this served over rice. We loved the crunch that the almonds provided. Next time, I may add some sliced water chestnuts for additional crunch, but his is very good as written."

MY REVIEW
Reviewed May. 12, 2013

"okay has not much flavore"

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