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Almond Vegetable Stir-Fry

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Mary Relyea, Canastota, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 15, 2022

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York

Test Kitchen Approved

Almond Vegetable Stir-Fry

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Yield: 5 servings
Prep: 5 min
Cook: 15 min
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Ingredients

  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 3 tablespoons cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 4 cups fresh broccoli florets
  • 2 tablespoons canola oil
  • 1 large sweet red pepper, cut into 1-inch chunks
  • 1 small onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted
Text Ingredients

Directions

  1. In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
  2. In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.

Nutrition Facts

3/4 cup: 143 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 4g protein.
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