*  Exported from  MasterCook  *
 
                            ALMOND JADE STIR-FRY
 
 Recipe By     : The Pantagraph (Bloomington, Il.) -- August 13, 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  tablespoons   canola oil, -- divided
    2                    cloves garlic, -- halved
      1/2  cup           whole blanched almonds
    8      cups          assorted vegetables, thinly sliced *
    2      teaspoons     to 3 teaspoons minced fresh garlic
      1/3  cup           water
    3      tablespoons   reduced-sodium soy sauce
    2      teaspoons     cornstarch
                         salt and pepper, -- to taste
    1      teaspoon      oriental sesame oil, -- optional
    3      cups          cooked brown rice
 
 * Vegetables; carrots, broccoli, red & green peppers, zucchini, crook
 neck squash, and grean beans). 
 Heat 1 1/2 teaspoons 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 <essie49@juno.com>
 Date August 17, 1997 
 
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