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| 1 1/2 Esslöffel | canola oil divided |
| 2 | cloves garlic halved |
| 1/2 Tasse | Whole blanched almonds |
| 8 Tasse | Assorted vegetables; thinly sliced * |
| 2 Teelöffel | To 3 teaspoons minced fresh garlic |
| 1/3 Tasse | water |
| 3 Esslöffel | Reduced-sodium soy sauce |
| 2 Teelöffel | cornstarch |
| | salt |
| | pepper |
| 1 Teelöffel | Oriental sesame oil;, optional |
| 3 Tasse | brown rice Cooked |
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* 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
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