1 1/2 Tbs canola oil, , divided
2 cloves garlic, , halved
1/2 cup whole blanched almonds
8 cups assorted vegetables, thinly sliced *
2 tsp to 3 teaspoons minced fresh garlic
1/3 cup water
3 Tbs reduced-sodium soy sauce
2 tsp cornstarch
salt and pepper, , to taste
1 tsp oriental sesame oil, , optional
3 cups cooked brown rice


* Vegetables; carrots, broccoli, red & green peppers, zucchini, crook neck squash, and grean beans). Heat 1 1/2 teaspoons canola oil and 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 remaining oil to skillet; increase heat to high and add vegetables and ginger. Stir-fry about 5 minutes, tossing often until crisp-tender. Reduce heat to medium. In small bowl, combine remaining ingredients except sant, pepper and sesame oil; mix thoroughly. Season with salt and pepper. Mix in sesame oil and almonds. Portion vegetables on 4 plates, dividing equally, serve with rice.