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), 0 cholesterol, 260mg sodium, 11g carbohydrate (0 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 User ID: 3174592 240056
Reviewed Dec. 23, 2015

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

AvidcookGAtoCA User ID: 7617506 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 User ID: 8021903 231081
Reviewed Aug. 11, 2015

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

heidiclark1 User ID: 2771648 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 User ID: 8210724 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 User ID: 6334849 218754
Reviewed Jan. 24, 2015

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

xlsalbums User ID: 5254917 112031
Reviewed Sep. 27, 2014

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

tuffy323 User ID: 7918547 142798
Reviewed Sep. 23, 2014

"Sounds very good cannot wait to try."

Summy User ID: 1386846 63477
Reviewed Sep. 17, 2014

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

avidcookGA User ID: 195648 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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