Heat 1 tablespoon of oil and the garlic in large nonstick skillet over medium heat.

 Add almonds; cook and toss about 8 minutes, until lightly browned, removing garlic after 4 minutes.

 Remove almonds with slotted spoon; set aside. Add the remaining oil to skillet; increase heat to high and add vegetables.

 Stir-fry, tossing often about 5 minutes until crisp-tender. Reduce heat to medium.

 In small bowl, combine remaining ingredients except salt and pepper; mix thoroughly.

 Add soy sauce mixture; cook until heated through, about 2 minutes.

 Season with salt and pepper. Mix in almonds. Serve with steamed rice.

Source: Almond Board of California