Almond Vegetable Stir Fry

Because I love trying new recipes, there aren't a whole lot that continue to make it into our dinner rotation year in and year out.  But this stir fry is one that I've been making for years.  It's quick to put together on a busy evening (especially if you have time to chop the vegetables earlier in the day).  You can either use slivered almonds or chop up whole almonds.  Toasting the almonds adds a delicious flavor to the dish, but I often skip that step just to simplify a bit.  (Toast almonds in a skillet over medium-high heat until fragrant, about 5-7 minutes.)

This is a great meal to use up vegetables that may be languishing in your refrigerator, so experiment with what you have on hand.  And since the sauce ingredients, almonds, and rice can be easily kept as kitchen staples, this delicious stir fry is just a few fresh vegetables away.

Almond Vegetable Stir Fry
Serves 4-5
Ingredients:
For the sauce:
2 teaspoons cornstarch
1 teaspoon sugar
6 tablespoons cold water
4 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil

For the stir fry:
2 tablespoons canola oil
4 cups fresh broccoli florets, chopped small
1 red pepper, sliced thinly or cut into chunks
1 small onion, sliced thinly
2 cloves garlic, minced
1 tablespoon fresh gingerroot, grated finely
1/4 cup slivered or chopped almonds, toasted

Directions:
1. In a small bowl, combine the cornstarch and sugar.  Stir in the water, soy sauce, and sesame oil until smooth.

2. In a large nonstick wok or skillet, heat canola oil over medium-high heat.  Add the broccoli and stir-fry for 3 minutes.  Add the pepper, onion, garlic, and ginger; stir-fry for 2 minutes.  Reduce heat and add the sauce mixture .  Cook and stir 2 more minutes until sauce thickens slightly.  Stir in the almonds and serve over hot rice.

Source: adapted slightly from www.tasteofhome.com (increased most of the sauce ingredients)