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Asian Vegetable Stir-Fry

Randy Mayor
Yield 6 servings (serving size: 1 cup)
This vegetarian stir-fry recipe is particularly low in calories. To make it a more substantial main dish, add tofu or chicken.

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

Nutrition Information

  • calories 102
  • caloriesfromfat 57 %
  • fat 6.5 g
  • satfat 1.1 g
  • monofat 2.7 g
  • polyfat 2.3 g
  • protein 2.5 g
  • carbohydrate 10.8 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 303 mg
  • calcium 56 mg

How to Make It

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

  2. 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.

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