1 cup thinly sliced carrots
1 cup fresh green beans
1 tbsp. oil
1 cup thinly sliced cucumber
1 cup thinly sliced cauliflower
1/2 cup onion, chopped
1 cup warm water
1 chicken bouillon cube
2 tsp. cornstarch
1/2 tsp. garlic powder
1/4 cup toasted sliced almonds

In a skillet or wok sauté carrots and beans. Add cauliflower, cucumbers and onion. Cook for 3 minutes.

Combine water and next three ingredients. Cook until thickened. Stir in toasted almonds.

Serves 4.

Submitted by: Amy Graham