Title: Almond jade stir-fry
 Categories: Vegetables
      Yield: 4 Servings
 
  1 1/2 tb Canola oil;, divided
      2    Cloves garlic;, halved
    1/2 c  Whole blanched almonds
      8 c  Assorted vegetables; thinly
           -sliced *
      2 ts To 3 teaspoons minced fresh
           -garlic
    1/3 c  Water
      3 tb Reduced-sodium soy sauce
      2 ts Cornstarch
           Salt and pepper;, to taste
      1 ts Oriental sesame oil;,
           -optional
      3 c  Cooked brown rice
 
  * Vegetables; carrots, broccoli, red & green peppers, zucchini, crook
  neck squash, and grean beans). Heat 1 1/2 teaspoons canola oil and
  garlic in large nonstick skillet over medium heat. Add almonds, cook
  and toss about 8 minutes until lightly browned, removing garlic after
  4 minutes. Remove almonds with slotted spoon; set aside. Add
  remaining oil to skillet; increase heat to high and add vegetables
  and ginger. Stir-fry about 5 minutes, tossing often until
  crisp-tender. Reduce heat to medium. In small bowl, combine remaining
  ingredients except sant, pepper and sesame oil; mix thoroughly.
  Season with salt and pepper. Mix in sesame oil and almonds. Portion
  vegetables on 4 plates, dividing equally, serve with rice. Makes 4
  servings.