1 c. thinly sliced carrots
1 c. green beans, cut about 1"
2 tbsp. salad oil
1 c. thinly sliced cauliflower
1/2 c. sliced green onion
1 c. water
2 tsp. chicken stock base
2 tsp. cornstarch
Pinch garlic powder
1/2 c. unblanched whole almonds

Cook and stir carrots and beans with oil in skillet (or electric skillet) over medium high heat 2 minutes. Add cauliflower and onion; cook 1 minute longer. Add mix of water, chicken stock base, cornstarch and garlic. Cook and stir until thickened. Vegetables should be crisp tender. If they need further cooking, reduce heat, cover and steam to desired doneness. Add almonds. Recipe may be doubled only; do not make larger quantity at one time. Makes 4 to 6 servings.