• 1 1/2 Tbs. canola oil, divided
  • 2 cloves garlic, halved
  • 1/2 cup Aurora whole blanched almonds
  • 8 cups assorted vegetables, thinly sliced *
  • 2 to 3 tsp. minced fresh ginger
  • 1/3 cup water
  • 3 Tbs. reduced-sodium soy sauce or gluten-free soy sauce
  • 2 Tbs. cornstarch
  • Salt and pepper, to taste
  • 1 tsp. Oriental sesame oil (optional)
  • 3 cups cooked brown rice


Heat 1 1/2 teaspoons of the oil and the garlic in large nonstick skillet over medium heat. Add almonds; cook a

nd toss about 8 minutes until lightly browned, removing garlic after 4 minutes. Remove almonds with slotted spoon; set aside. Add the remaining oil to skillet; increase heat to high and add vegetables and ginger. Stir-fry, tossing often, about 5 minutes until crisp-tender. Reduce heat to medium. In small bowl combine water, soy sauce and cornstarch; mix thoroughly. Add soy sauce mixture to skillet; cook and toss about 2 minutes until heated through. Season with salt and pepper. Mix in sesame oil and almonds. Serve with rice.

*Choose from carrots, broccoli, red and green bell peppers, zucchini, crookneck squash, and green beans.

Yield: 4 Servings