Ingredients:

2 Tbs. vegetable oil, divided
2 cloves garlic, halved
¼ cup whole blanched almonds
8 cups assorted vegetables, thinly sliced (choose from carrots, mushrooms, bell peppers, snow peas, celery, broccoli and green beans)
1/3 cup water
3 Tbs. soy sauce
2 Tbs. cornstarch
2 tsp. hot chili sauce
Salt and pepper, to taste

Directions:

• Heat 1 tablespoon of the oil and the 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 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 remaining ingredients except salt and pepper; mix thoroughly. 
• Add soy sauce mixture; cook until heated through, about 2 minutes. 
• Season with salt and pepper. 
• Mix in almonds. 
• Serve with steamed rice.

This recipe is packed with fiber and vitamin E.