Spring Vegetables Amandine
|Asparagus||1 Pound, cut into 2-inch pieces|
|Green onions||1 Bunch (100 gm), cut into 2-inch pieces|
|Chinese pea pods||1⁄2 Pound|
|Carrots||3 Medium, thinly sliced|
|Small red potatoes||1 1⁄2 Pound, cut into bite sized chunks|
|Sliced blanched almonds/Slivered blanched almonds||1⁄2 Cup (8 tbs)|
1. In 12-inch skillet over medium-high heat, in
2 tablespoons hot salad oil, cook asparagus, green onions, Chinese pea pods, carrots, and 1/2 teaspoon salt, stirring frequently, until vegetables are tender-crisp. With slotted spoon, remove vegetables to bowl.
2. In same skillet in 2 more tablespoons hot salad oil, cook potatoes and 1/4 teaspoon salt over medium heat, covered, until browned and tender, turning potatoes occasionally.
3. Meanwhile, in small saucepan over medium heat, in hot butter or margarine, cook almonds until lightly browned. Remove saucepan from heat.
4. Return all vegetables to skillet; heat through. Stir in almond mixture.