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

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4.5 26 36
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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings


  • 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

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


  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

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Nancy Forbes 240056
Reviewed Dec. 23, 2015

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

AvidcookGAtoCA 236212
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."

75Sally 231081
Reviewed Aug. 11, 2015

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

heidiclark1 226226
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."

chefheidi18 222499
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!"

No_Time_To_Cook 218754
Reviewed Jan. 24, 2015

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

xlsalbums 112031
Reviewed Sep. 27, 2014

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

tuffy323 142798
Reviewed Sep. 23, 2014

"Sounds very good cannot wait to try."

Summy 63477
Reviewed Sep. 17, 2014

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

avidcookGA 107293
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."

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