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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