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 teaspoon fresh ginger
1/4 cup slivered almonds, toasted
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
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2 comments
Thank you for this Erika! I’ve been doing stir fry quite often lately, especially since it makes a quick dinner. I use the frozen mixed peppers, which help out a lot for me since I’m usually in need of extra time. It didn’t register in my head to use cornstarch. I’ll remember this for tonight – tofu and veggie stir fry…I may just toss in a few almonds 🙂
Hi Erika, just want to mention that this this looks amazing!! I haven’t had much practice cooking with almonds, so this would be a great starting point! Now that looks super healthy!