Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry Recipe
Randy Mayor
This vegetarian stir-fry recipe is particularly low in calories. To make it a more substantial main dish, add tofu or chicken.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Dave DiResta and Joanne Foran,

May 2000
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