Glazed Vegetables with Almonds
Serves 4

Frozen vegetables have almost the same amount of vitamins and minerals as fresh ones. A great choice when fresh vegetables are not available.

1/2 cup (125 ml) vegetable stock
1 tsp (5 ml) cornstarch
2 Tbsp (30 ml) soy sauce
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 Tbsp (15 ml) honey
1/4 cup (60 ml) slivered almonds
2 tsp (10 ml) vegetable oil
2 cups (500 ml) mixed frozen vegetables or selection of uniformly cut fresh vegetables

1. Whisk together first five ingredients and set aside.
2. Toast almonds in VE non-stick frying pan until they are aromatic and lightly browned. Remove almonds from pan. Add vegetable oil, swirl in pan and add mixed vegetables, stir-frying for 3-5 minutes.
3. Pour glaze over vegetables, bring to a boil and simmer until tender crisp and glaze is reduced. Return almonds to mixture, stir and serve.

Per serving: Calories 150, Fat 6 g (Saturated 0.4 g, Trans 0 g), Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 20 g (Fibre 5 g, Sugars 8 g), Protein 5 g.