Almond Veggie Stir-Fry

Servings 4 servings


  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 3 tablespoons cold water
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon sesame oil
  • olive oil
  • 6 cups broccoli florets
  • 1 large red bell pepper de-seeded, de-ribbed and cut into 1-inch pieces
  • 1 small onion cut into thin wedges
  • 2 cloves garlic pressed
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons slivered almonds


  • In a small bowl, combine cornstarch and sugar; stir in water, soy sauce and sesame oil; blend until smooth; set aside. Coat a large wok or skillet with a little olive oil over medium-high heat; add broccoli florets and stir-fry for 3 minutes. Add bell pepper, onion, garlic and gingerroot; stir-fry for 2 minutes. Reduce heat; add soy sauce mixture and almonds; cook and stir for 2 minutes or until thickened.


LC SERVING SUGGESTION: Serve over Cauli-Rice (see Day 2 directions).
SERVING SUGGESTION: Serve with brown rice instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten free and use arrowroot starch instead of cornstarch.
NUTRITION: per serving: 98 Calories; 4g Fat; 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 3
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