Almond Jade Stir Fry

• 2 Tbs. vegetable oil, divided
• 2 cloves garlic, halved
• 1/4 cup whole blanched almonds
• 8 cups assorted vegetables, thinly sliced (choose from carrots, mushrooms, bell peppers, snow peas, celery, broccoli and green beans)
• 1/3 cup Water
• 3 Tbs. soy sauce
• 2 Tbs. cornstarch
• 2 tsp. hot chili sauce
• Salt and pepper, to taste

Preparation

1 Heat 1 tablespoon of the oil and the garlic in large nonstick skillet over medium heat.
2 Add almonds; cook and toss about 8 minutes, until lightly browned, removing garlic after 4 minutes.
3 Remove almonds with slotted spoon; set aside. Add the remaining oil to skillet; increase heat to high and add vegetables.
4 Stir-fry, tossing often about 5 minutes until crisp-tender. Reduce heat to medium.
5 In small bowl combine remaining ingredients except salt and pepper; mix thoroughly.
6 Add soy sauce mixture; cook until heated through, about 2 minutes.
7 Season with salt and pepper. Mix in almonds. Serve with steamed rice.

Source: Almond Board of California