Vegetable Stir-Fry With Chili Spiced Almonds

2 Tbsp. oil, divided
2 garlic cloves, halved
1/4 cup slivered almonds
8 cups blend of fresh vegetables (carrots, green pepper, celery, broccoli, etc)
1/3 cup water
3 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. hot chili sauce
Salt and pepper to taste

In a wok (or large skillet) heat 1 tablespoon oil until hot, add the almonds and garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and continue cooking the almonds for 3 or 4 more minutes or until very fragrant and lightly browned; remove the almonds to a bowl and set aside.

To the wok, add the remaining oil, turn heat to high and add the vegetables to the hot wok. Cook, stirring, for 5 minutes until crisp-tender. Now reduce the heat to medium.

Combine the water, soy sauce, cornstarch, and chili sauce in a small bowl, stirring until cornstarch is dissolved. Add this mixture to the wok and cook for about 2 minutes, just until mixture is thickened and hot.  Season with salt and pepper, and then add the nuts back into the wok.

Serve with cooked rice.