Rainbow Vegetable Stir-Fry

1. In wok or large deep skillet, toast almonds over medium heat, stirring, until golden, about 2 minutes. Place in bowl and set aside.
2. Increase heat to medium-high and add oil. Add frozen vegetables; stir-fry until thawed, about 7 minutes. Add oyster sauce, salt and pepper; toss to coat. Sprinkle with almonds.
3. This recipe is quicker than most stir-fry dishes to prepare because there is very little chopping involved. Add 1 lb (450 g) cooked shrimp to the vegetable mixture to heat through if desired. Serve with steamed rice or couscous.

Nutrition Facts (per serving):

Calories: 130

Protein: 5g

Fat:   6 g

Carbohydrate: 18 g

Fibre:   5 g

Sodium:  406 mg