Best 5 Almond Vegetable Ding Recipes

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"Almond Vegetable Ding" is a delectable dish that has an explosion of flavors and textures. This recipe blends the crunch of almonds with the tenderness of vegetables such as bell peppers, broccoli, and carrots. The secret lies in the use of a flavorful sauce that brings all the components together. Whether you are a seasoned cook or a novice, this comprehensive guide will provide you with all the knowledge and instructions needed to create this satisfying meal that can be enjoyed for lunch, dinner, or as a side dish. Let's dive into the world of "Almond Vegetable Ding" and discover how to create this mouthwatering dish in the comfort of your own kitchen.

Let's cook with our recipes!

ALMOND VEGETABLE STIR-FRY



Almond Vegetable Stir-Fry image

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
4 cups fresh broccoli florets
2 tablespoons canola oil
1 large sweet red pepper, cut into 1-inch chunks
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.

CHICKEN ALMOND GUY DING



Chicken Almond Guy Ding image

Make and share this Chicken Almond Guy Ding recipe from Food.com.

Provided by Yertal

Categories     Chicken

Time 25m

Yield 5 Side Servings

Number Of Ingredients 12

1 cup diced chicken
3 tablespoons oil
1/2 cup roasted almonds
1 1/2 tablespoons soya sauce
1 cup chopped celery
1 cup chopped broccoli
salt
pepper
1/2 cup sliced water chestnuts
1 tablespoon cornstarch
1 large onion, chopped
1/2 cup hot water (dilute the corn starch in the water)

Steps:

  • Blanch almonds, then peel the skins off.
  • Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
  • Add onion and chicken, cook about 4 minute stirring occasionally.
  • Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
  • Cover wok and stir every two min for about 4-6 min.
  • Then add Corn starch mixture and allow to thicken in the wok.
  • Add almonds and serve.

Nutrition Facts : Calories 192.5, Fat 15.6, SaturatedFat 1.6, Sodium 326.6, Carbohydrate 11, Fiber 3.2, Sugar 3.1, Protein 4.7

CHICKEN ALMOND DING



Chicken Almond Ding image

Number Of Ingredients 16

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt, if desired
1 tablespoon oil
2 garlic cloves, minced
1/2 cup slivered almonds
4 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 3/4-inch pieces
1 cup fresh pea pods, trimmed, cut diagonally in half
1 (8-ounce) can sliced water chestnut, drained
2 cups chopped Chinese (napa) cabbage

Steps:

  • 1. Cook rice in water as directed on package.2. Meanwhile, in small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt mix well. Set aside.3. Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.4. Add bell pepper cook and stir 2 to 3 minutes. Add pea pods and water chestnuts cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture cook and stir until sauce is bubbly and thickened. Serve over rice.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 560 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 940 mg 39% * Total Carbohydrate: 67 g 22% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 38 g * Vitamin A: 45% * Vitamin C: 90% * Calcium: 15% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 3 1/2 Lean Meat, 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

SHRIMP ALMOND DING



Shrimp Almond Ding image

Number Of Ingredients 23

1 pound raw medium shrimp (in shells)
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon roasted sesame oil
3 stalks celery
1/2 cup sliced canned bamboo shoots
1/2 cup whole water chestnut
1 medium onion
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons vegetable oil
1/2 cup blanched almonds
1/8 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 teaspoon salt
1 can (4 ounces) button mushrooms drained
1/2 cup chicken broth (see Soups: Chicken Broth)
1 tablespoon dry white wine
1/2 cup frozen green peas
2 tablespoons oysters sauce
2 green onions, (with tops) chopped

Steps:

  • Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.5 servings**In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ALMOND VEGETABLE CHICKEN STIR-FRY



Almond Vegetable Chicken Stir-Fry image

Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 5 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

  • For a more flavorful dish, use a variety of vegetables, such as broccoli, carrots, snow peas, and bell peppers.
  • If you don't have almond butter, you can use another type of nut butter, such as peanut butter or cashew butter.
  • To make the sauce thicker, add a teaspoon or two of cornstarch or arrowroot powder.
  • If you don't have a steamer, you can boil the vegetables in a large pot of water. Just be sure to drain them well before adding them to the sauce.

Conclusion:

This almond vegetable ding is a quick and easy weeknight meal that is packed with flavor and nutrition. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and healthy fats. The almond butter adds a creamy richness to the dish, and the vegetables add a crunchy texture. Serve this dish over rice or noodles, or with your favorite sides.

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