Asian Vegetable Stir-Fry

By dashy_65

Dave DiResta and Joanne Foran, Cooking Light

MAY 2000

Ingredients

• 2 tablespoons tomato paste
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons oil
• 1 Vidalia or other sweet onion, cut into 8 wedges
• 1 medium zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
• 1 medium yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
• 1 cup chopped celery
• 2 cups (1/4-inch-thick) sliced green bell pepper
• 1/2 cup water
• 1/4 cup drained, sliced water chestnuts
• 2 cups thinly sliced napa (Chinese) cabbage
• 1 tablespoon pine nuts

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Combine first 6 ingredients in a small bowl; set aside.

Heat oil in a stir-fry pan or wok over medium heat. Add onion; stir-fry 1 minute. Increase heat to medium-high. Add zucchini, yellow squash, and celery; stir-fry 5 minutes. Add bell pepper, water, and water chestnuts; stir-fry 3 minutes.

Add tomato paste mixture; bring to a boil, and cook 1 minute. Stir in cabbage and pine nuts.

102 cal, 6.5g fat, 10.8g carb, 3.1g fiber, 303mg sodium