1 bag (750g) of Arctic Gardens Asian Style vegetables
2 tbsp (30 mL) oyster sauce
1/4 tsp (1 mL) each salt and pepper
YIELD 4 servings
In wok or large deep skillet, toast almonds over medium heat, stirring, until golden, about 2 minutes. Place in bowl and set aside.
Increase heat to medium-high and add oil. Add frozen vegetables; stir-fry until thawed, about 7 minutes. Add oyster sauce, salt and pepper; toss to coat. Sprinkle with almonds.
This recipe is quicker than most stir-fry dishes to prepare because there is very little chopping involved. Add 1 lb (450 g) cooked shrimp to the vegetable mixture to heat through if desired. Serve with steamed rice or couscous.