- 1 garlic clove, minced
- 1 teaspoon canola oil
- 1 tablespoon water
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon sugar
- 1-1/4 cups sliced carrots
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 2 tablespoons sliced almonds, toasted
- In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds. Yield: 2 servings.
Originally published as Carrot 'N' Celery Amandine in Light & Tasty August/September 2002, p13
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