Stir-Fry Vegetables with Almonds (Day 4 Dinner)
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By Amy Marasco
Stir-Fry Vegetables with Almonds (Day 4 Dinner)
5 steps
Prep:20minCook:10min
Updated at: Thu, 17 Aug 2023 04:01:12 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
4
Low
Nutrition per serving
Calories246.2 kcal (12%)
Total Fat18 g (26%)
Carbs17.3 g (7%)
Sugars6.3 g (7%)
Protein8.6 g (17%)
Sodium555.4 mg (28%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonextra virgin olive oil
1 tablespoonsesame oil
2 stalkscelery
thinly sliced on the bias
1onion
cut in half and thinly sliced
2carrots
peeled and cut into -half--moons
2 cupsbroccoli florets
or sliced bok choy
1red pepper
or yellow, seeded and sliced into strips
16 ouncesfirm tofu
optional, organic, cubed
2 inchgingerroot
piece, peeled and julienned
2 clovesgarlic
sliced
1jalapeño chili
seeded and thinly sliced
6mushrooms
stalks removed, thinly sliced
½ cupwhole raw almonds
¼ cupwater
more if needed
2 tablespoonstamari
low--sodium, gluten--free
½ cupwhole basil leaves
3scallions
thinly sliced on the bias
Instructions
Step 1
In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat.
Step 2
Add the celery, onions, and carrots and stir-fry for 2 minutes.
Step 3
Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry another 2 minutes.
Step 4
Add the ginger, garlic, jalapeño, and mushrooms and cook 2 more minutes.
Step 5
Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions
just before serving.
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