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Almond Vegetable Stir-Fry

 Almond Vegetable Stir-Fry
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
5 ServingsPrep/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.
Nutritional Facts: One serving (3/4 cup) equals 143 calories,

2 of 2

Almond Vegetable Stir-Fry (continued)

Nutritional Facts: 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.