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1 ½ tabs olive oil, divided. 2 cloves garlic, halved. ½ cup whole, blanched almonds. 8 cups assorted vegetables thinly sliced (carrots, broccoli, red & green pepper, baby marrows, green beans, leeks, celery, onions etc.). 2 to 3 teaspoons fresh garlic, minced. 1 teaspoon minced ginger. 1/3-cup water. 3 tablespoons soy sauce. 2 tsp cornstarch. Salt and pepper to taste. 3 cups cooked, brown rice(or basmati). Heat 11/2 tsp oil and garlic in wok or big frying pan. Add almonds, stir fry till browned. Remove almonds and set aside. Add remaining oil and add the vegetables and ginger Stir-fry for about 5 minutes or until crisp-tender. Add remaining ingredients. Serve hot.
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