Heat 1 1/2 teaspoons 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 and ginger. Stir-fry, tossing often, about 5 minutes until crisp-tender. Reduce heat to medium.
In small bowl combine water, soy sauce and cornstarch; mix thoroughly. Add soy sauce mixture to skillet; cook and toss about 2 minutes until heated through. Season with salt and pepper. Mix in sesame oil and almonds. Serve with rice.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1155.1mg||40 %|
|Potassium 135.7mg||4 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 34.4g|
|Protein 4g||6 %|
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Calories per serving: 224
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