*  Exported from  MasterCook  *

                          Almond Jade Stir-Fry

Recipe By     : The Pantagraph, Bloomington, IL, Aug 13, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  tb            Canola oil -- divided
  2      cl            Garlic -- halved
    1/2  c             Whole blanched almonds
  8      c             Assorted vegetables --
                       - thinly sliced *
  2      ts            Fresh garlic -- up to 3 ts, minced
    1/3  c             Water
  3      tb            Reduced-sodium soy sauce
  2      ts            Corn starch
                       Salt and pepper -- to taste
  1      ts            Sesame oil (optional)
  3      c             Cooked brown rice

* Vegetables; carrots, broccoli, red & green peppers, zucchini, crook
neck squash, and green beans).

Heat 1-1/2 ts canola oil and garlic in large nonstick skillet over
medium heat. Add almonds, cook and toss about 8 minutes until lightly
browned, removing garlic after 4 minutes. Remove almonds with slotted
spoon; set aside. Add remaining oil to skillet; increase heat to high
and add vegetables and ginger. Stir-fry about 5 minutes, tossing
often until crisp-tender. Reduce heat to medium. In small bowl,
combine remaining ingredients except sant, pepper and sesame oil; mix
thoroughly. Season with salt and pepper. Mix in sesame oil and
almonds. Portion vegetables on 4 plates, dividing equally, serve with
rice.

Makes 4 servings.

Typed by Ethel Snyder <[email protected]>
Date August 17, 1997

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