This vegetarian stir-fry recipe is particularly low in calories. To make it a more substantial main dish, add tofu or chicken.
Cooking Light MAY 2000
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.
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