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Almond Vegetable Stir-Fry

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 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 tablespoon minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted


  • In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
  • In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.
Nutrition Facts
3/4 cup: 143 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 4g protein.

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  • Nancy Forbes
    Dec 23, 2015

    I would make this again . Very healthy recipe.

  • AvidcookGAtoCA
    Nov 2, 2015

    Very good! I used frozen broccoli because I had it on hand and some grated ginger in a tube instead of fresh. I always keep the refrigerated tube of ginger on hand for added convenience in making Asian inspired meals and salad dressings.

  • 75Sally
    Aug 11, 2015

    Loved it! Very flavourful... Will do this again for sure!

  • heidiclark1
    May 12, 2015

    My family enjoyed this recipe as a side dish. I also used frozen broccoli for convenience, and it worked great. I don't think using frozen added to the cooking time at all.

  • chefheidi18
    Mar 10, 2015

    Good. I used dried ginger, a package of frozen broccoli, and toasted sesame seeds instead. Served over rice. It was tasty. I like my sauce thick and lots of it, so it needed more. I liked the color!

  • No_Time_To_Cook
    Jan 24, 2015

    Very good. I added shrimp, mushrooms and angel hair pasta for a more filling meal.

  • xlsalbums
    Sep 27, 2014

    Really good! I will make these vegies again!

  • tuffy323
    Sep 23, 2014

    Sounds very good cannot wait to try.

  • Summy
    Sep 17, 2014

    Fantastic meatless, or with some cooked shrimp. Yum! :)

  • avidcookGA
    Feb 24, 2014

    I have begun having one meatless dinner per week, and this is the latest recipe I tried. I did not have sesame oil, so I used canola; I have no doubt the sesame oil would be even better. Otherwise, I followed the recipe as written with the exception of adding a sprinkling of crushed red pepper. My husband and both enjoyed this served over rice. We loved the crunch that the almonds provided. Next time, I may add some sliced water chestnuts for additional crunch, but his is very good as written.