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Almond Vegetable Stir-Fry Recipe

Almond Vegetable Stir-Fry 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

3/4 cup: 143 calories, 10g fat (1g saturated fat), 0mg cholesterol, 260mg sodium, 11g carbohydrate (0g sugars, 3g fiber), 4g protein

Reviews for Almond Vegetable Stir-Fry

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MY REVIEW
Nancy Forbes
Reviewed Dec. 23, 2015

"I would make this again . Very healthy recipe."

MY REVIEW
AvidcookGAtoCA
Reviewed Nov. 2, 2015

"Very good! I used frozen broccoli because I had it on hand and some grated ginger in a tube instead of fresh. I always keep the refrigerated tube of ginger on hand for added convenience in making Asian inspired meals and salad dressings."

MY REVIEW
75Sally
Reviewed Aug. 11, 2015

"Loved it! Very flavourful... Will do this again for sure!"

MY REVIEW
heidiclark1
Reviewed May. 12, 2015

"My family enjoyed this recipe as a side dish. I also used frozen broccoli for convenience, and it worked great. I don't think using frozen added to the cooking time at all."

MY REVIEW
chefheidi18
Reviewed Mar. 10, 2015

"Good. I used dried ginger, a package of frozen broccoli, and toasted sesame seeds instead. Served over rice. It was tasty. I like my sauce thick and lots of it, so it needed more. I liked the color!"

MY REVIEW
No_Time_To_Cook
Reviewed Jan. 24, 2015

"Very good. I added shrimp, mushrooms and angel hair pasta for a more filling meal."

MY REVIEW
xlsalbums
Reviewed Sep. 27, 2014

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

MY REVIEW
tuffy323
Reviewed Sep. 23, 2014

"Sounds very good cannot wait to try."

MY REVIEW
Summy
Reviewed Sep. 17, 2014

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

MY REVIEW
avidcookGA
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
gd7849
Reviewed May. 12, 2013

"okay has not much flavore"

MY REVIEW
danthecook
Reviewed Mar. 25, 2013

"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."

MY REVIEW
ValerieMS
Reviewed Sep. 24, 2012

"A delicious recipe. I served it on brown rice with the Teriyaki Pork Roast and my family raved about the meal."

MY REVIEW
joedebfry
Reviewed Aug. 4, 2012

"Very good. I made it again last night."

MY REVIEW
shortyfreak1
Reviewed Jul. 3, 2012

"This recipe is amazing! I didn't have ginger, but it still turned out great. I'll be making this again tonight."

MY REVIEW
whitneydot
Reviewed Jan. 2, 2012

"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!"

MY REVIEW
Wheezy37
Reviewed Jun. 17, 2011

"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."

MY REVIEW
Wheezy37
Reviewed Jun. 17, 2011

"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."

MY REVIEW
jmscoker
Reviewed Apr. 19, 2011

"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."

MY REVIEW
casum
Reviewed Feb. 7, 2011

"Very yummy. Great flavor! I will be putting this recipe in my personal recipe box :)"

MY REVIEW
gutknecht3
Reviewed Apr. 28, 2010

"Family loved it. I served it with Asian ribs and brown rice pilaf. Wonderful."

MY REVIEW
TanyaVDB
Reviewed Feb. 5, 2010

"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."

MY REVIEW
StaceyAdamache
Reviewed Feb. 22, 2009

"This is very good! It's great for a quick dinner before shiftwork!"

MY REVIEW
Qwrke
Reviewed Feb. 21, 2009

"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."

MY REVIEW
EvilbBlonde633
Reviewed Jun. 17, 2008

"It's reallly, really good...

but don't try making it in a 6-inch skillet. Just doesn't work. :)"

MY REVIEW
isoulride
Reviewed May. 21, 2008

"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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