Contributed by (Recipe adapted from “Nikibone” at www.nikibone.com)

Ingredients

1 ½ Tbs Olive oil, divided
2 cloves Garlic, halved
½ C whole blanched Almonds
8 C assorted Vegetables, thinly sliced (ex. carrots, broccoli, red and green bell peppers, zucchini, squash and green beans)
2 to 3 tsp minced fresh Ginger
1/3 C Water
3 Tbs Soy sauce or Tamari
2 Tbs Cornstarch
Salt and pepper to taste
1 tsp Oriental sesame oil, optional
3 C cooked Brown rice

Instructions

Heat 1 ½ teaspoons of the oil and the 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 the remaining oil to skillet. Increase heat to high and add vegetables and ginger. Stir fry, tossing often, about 5 minutes until crisp, but 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.

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