2 c. thinly sliced carrots
2 c. green beans, cut 1 inch (fresh)
4 tbsp. salad oil
2 c. thinly sliced cauliflower
1 c. sliced green onions
4 tsp. cornstarch
2 c. water
4 tsp. chicken stock base
Pinch of garlic powder
1 c. unblanched whole almonds

Cook and stir carrots and beans with oil in skillet over medium heat 2 minutes. Add cauliflower and onion, cook 1 minute longer. Add mixture of water, chicken stock, cornstarch and garlic powder. Cook and stir until thickened. Vegetables should be crisp and tender. If they need further cooking, reduce heat, cover and steam. Add almonds. Do not double recipe. Serves 8-12.