1 c. diagonally sliced carrots
1 c. diagonally sliced celery
1 c. diagonally sliced fresh green beans
1 c. thinly sliced cauliflower
1/2 c. sliced green onions
1/4 c. salad oil
1 c. water
2 tbsp. chicken base
2 tsp. cornstarch
1/2 c. whole almonds
Pinch of garlic powder
Heat oil in large frying pan. Add all vegetables. Stir-fry just long enough for vegetables to be crisp-tender. Sprinkle garlic over vegetables.
Mix cornstarch, chicken base, and water together. Add to vegetables. Reduce heat. Continue to cook, covered, until just slightly tender (about 3 minutes). Or continue to cook until you reach the doneness you prefer.
Before serving, stir in the almonds. Serves 3 to 4.