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Ingredients
| garlic: 1 clove (minced) |
| canola oil - for salads, woks and light frying: 1 tsp |
| water: 1 Tbl |
| low sodium soy sauce: 1 Tbl |
| granulated sugar: 1/2 tsp |
| carrots (sliced): 1 1/4 cups |
| onions (chopped): 1/2 cup |
| celery (chopped): 1/3 cup |
| almonds (sliced): 2 Tbl (toasted) |
Carrot 'N' Celery Amandine
Credit: AllRecipes
User rating:
"'When I prepare a rather plain entree like baked chicken for dinner, I try to make an interesting side dish like this one,' writes Carol Gaus of Itasca, Illinois. 'The crisp-tender veggies, seasoned with soy sauce and garlic, get added crunch from the toasted almonds."
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Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
Directions
- In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.