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Randy Mayor Photo by: Randy Mayor

Asian Vegetable Stir-Fry

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

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 57%
  • Fat: 6.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 2.5g
  • Carbohydrate: 10.8g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 303mg
  • Calcium: 56mg
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Asian Vegetable Stir-Fry recipe

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