Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almond Jade Stir-fry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Tablespoon(s) Canola oil, divided
2 Cloves garlic, halved
1/2 Cup(s) Whole blanched almonds
8 Cup(s) Assorted vegetables, thinly
sliced *
2 Teaspoon(s) To 3 teaspoons minced fresh
Garlic
1/3 Cup(s) Water
3 Tablespoon(s) Reduced-sodium soy sauce
2 Teaspoon(s) Cornstarch
Salt and pepper, to taste
1 Teaspoon(s) Oriental sesame oil
optional
3 Cup(s) Cooked brown rice
Directions:
1997

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. Typed by Ethel
Snyder <essie49@juno.com> Date August 17, Recipe by: The Pantagraph
(Bloomington, Il.) -- August 13, 1997 Posted to MC-Recipe Digest V1
#769 by essie49@juno.com (Ethel R Snyder) on Sep 01, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 669
Calories From Fat: 159
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 135.1mg
Carbohydrates: 125.9g
Fiber: 11g
Sugar: <1g
Protein: 12.8g


Scale this recipe to Servings [?]