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jade Stir-fry With Cashews Or Almonds 2 Tablespoons Vegetable Oil, Divided
2 Cloves Garlic, Halved
1/4 Cup Raw Cashews Or Whole Blanched Almonds
8 Cups Assorted Vegetables, Thinly Sliced*
1 Cup Water
3 Tablespoons Soy Sauce
2 Tablespoons Cornstarch
1 To 2 Teaspoons Hot Chili Sauce
salt And Pepper, To Taste
steamed Rice heat 1 Tablespoon Of The Oil And The Garlic In Large Nonstick Skillet Over Medium Heat. Add Nuts; Cook And Toss About 8 Minutes Until Lightly Browned, Removing Garlic After 4 Minutes. Remove Nuts With Slotted Spoon; Set Aside. add The Remaining Oil To Skillet; Increase Heat To High And Add Vegetables. Stir-fry, Tossing Often, About 5 Minutes Until Crisp-tender. Reduce Heat To Medium. In Small Bowl Combine Water, Soy Sauce, Cornstarch And Hot Chili Sauce; Mix Thoroughly. Add Soy Sauce Mixture To Vegetables In Pan; Cook About 2 Minutes Until Heated Through And Slightly Thickened. Season With Salt And Pepper. Mix In Cashews. serve With Steamed Rice. * Choose From Carrots, Mushrooms, Bell Pepper, Snow Peas, Celery, Broccoli Florets And Green Beans |
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