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Ginger-Almond
Vegetable Stir-Fry
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La Belle Cuisine
Ginger-Almond Vegetable Stir-Fry
1 1/2
tablespoons vegetable oil, divided
2 cloves
garlic, halved
1/2 cup
blanched almonds
8 cups
assorted vegetables, such as carrots,
broccoli or
broccoli rabe, onion, red bell
peppers, Savoy cabbage,
green beans
or zucchini, thinly sliced
3 teaspoons
minced fresh ginger
1/3 cup water
or chicken broth
3 tablespoons
soy sauce, preferably tamari
2 tablespoons
cornstarch
1 teaspoon
Oriental sesame oil
Hot chile oil
or dried red pepper
flakes to taste, optional
3 cups cooked
rice (from 1 cup raw),
as an accompaniment
Heat 1 1/2
teaspoons of the oil and the garlic in large nonstick skillet or
wok over
medium heat. Add the almonds, stirring to coat with the oil and cook,
tossing, about 5 minutes until lightly browned. Remove and discard
the
garlic. Remove the almonds with a slotted spoon and set them aside.
Add the
remaining oil to skillet; increase heat to high and add vegetables
and
ginger. Stir-fry, tossing often, about 5 minutes or until just crisp-
tender.
Reduce heat to medium.
In a small
bowl combine the water or broth, soy sauce and cornstarch,
mixing
thoroughly. Add the soy sauce mixture to skillet; cook and toss
about
2
minutes until heated through. Mix in the sesame oil, chile oil or
red pepper
flakes if using, and the reserved almonds. Serve over freshly cooked rice.
Makes 4 servings.
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