Almond Vegetable Stir-fry

Ingredients:
• 1 teaspoon cornstarch
• 1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
• 3 tablespoons cold water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 4 cups fresh broccoli florets
• 2 tablespoons canola oil
• 1 large sweet red pepper, cut into 1-inch chunks
• 1 small onion, cut into thin wedges
• 2 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1/4 cup slivered almonds, toasted
Directions:
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened. Serve over rice or with lo mein noodles. Yield: 5 servings.