Best 3 Almond Vegetable Stir Fry Recipes
**Tantalize your taste buds with a vibrant and nutritious Almond Vegetable Stir-Fry, a culinary symphony of flavors and textures.**
This delectable dish offers a medley of crisp-tender vegetables bathed in a luscious almond-based sauce, creating a symphony of flavors that will transport your palate to culinary heaven.
Savory vegetables like broccoli, carrots, bell peppers, and snow peas join forces, each contributing their unique flavors and textures to the harmonious ensemble.
The star of the show, almonds, adds a nutty crunch and a delightful savory richness, while a medley of spices, including garlic, ginger, and soy sauce, brings depth and complexity to every bite.
This versatile recipe presents two enticing variations: a classic version featuring a luscious almond sauce, and a tantalizing spicy version that ignites your taste buds with a fiery kick.
Both variations promise an unforgettable culinary experience, catering to diverse preferences and ensuring that every palate finds its perfect match.
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
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND VEGETABLE CHICKEN STIR-FRY
Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ALMOND CHICKEN VEGETABLE STIR FRY
I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.
Provided by PhoenixReborn
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Measure and prepare all ingredients prior to beginning to cook.
- Slice chicken breasts into bite-size pieces, set aside.
- Drain bamboo shoots.
- Cut celery on the bias.
- Slice mushrooms.
- Cut onion into 8ths- separate pieces.
- Mince fresh ginger root and garlic together, set aside.
- At about 350F, toast almonds for about 2 minutes.
- Set aside.
- Stir together the broth & soy sauce.
- In a separate bowl, stir together the water and corn starch.
- At medium high heat, heat oil and salt in wok until hot.
- Add salt, stir to dissolve.
- Stir in garlic and ginger, cook about 10 seconds.
- If you scorch these, turn off heat, dump and re-do this step.
- Add chicken.
- Cook and stir until almost done, about 5 minutes.
- Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
- Cook and stir another minute.
- Add bamboo shoots.
- Stir in broth mixture, cover and reduce heat.
- Simmer about 3-5 minutes, or until vegetables are done.
- Stir in water-cornstarch mixture, heat until thickened.
- Top with toasted almonds, serve over rice.
Tips:
- Use fresh, high-quality vegetables. This will ensure that your stir-fry is packed with flavor and nutrients.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Marinate your vegetables in a mixture of soy sauce, rice vinegar, and sesame oil. This will help them absorb flavor and stay moist during cooking.
- Use a hot wok or skillet. This will help to sear the vegetables and prevent them from becoming soggy.
- Stir-fry your vegetables in small batches. This will prevent them from overcrowding the pan and becoming steamed instead of fried.
- Add your almonds and sauce towards the end of cooking. This will help to prevent them from burning.
- Serve your stir-fry immediately. This is when it will be at its best flavor and texture.
Conclusion:
This almond vegetable stir-fry is a quick, easy, and delicious meal that is perfect for busy weeknights. It is packed with fresh vegetables, almonds, and a flavorful sauce. Serve it over rice or noodles for a complete meal.
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