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

Dave Diresta and Joanne Foran
Recipe by Cooking Light May 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

102 calories; calories from fat 57%; fat 6.5g; saturated fat 1.1g; mono fat 2.7g; poly fat 2.3g; protein 2.5g; carbohydrates 10.8g; fiber 3.1g; iron 1.6mg; sodium 303mg; calcium 56mg.
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