1 c. carrots, thinly sliced
1 c. green beans (about 1 inch long)
2 tbsp. salad oil
1 c. cauliflower, thinly sliced
1/2 c. green onion, sliced
1 c. water
2 tsp. chicken stock base
1 tsp. cornstarch
Pinch garlic powder
1/2 c. whole almonds (not blanched)

Cook and stir carrots and beans with oil in skillet over medium-high heat for 2 minutes. Add cauliflower and onion; cook 1 minute longer. Add mixture of water, chicken stock base, cornstarch and garlic. Cook and stir until thickened. Vegetables should be crisp and tender. If they need further cooking, reduce heat, cover and steam to desired doneness. Add almonds. Recipe may be doubled only.