Asian Vegetable Stir-Fry

Name: Asian Vegetable Stir-Fry
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; ½ teaspoon salt; ⅛ 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; ½ cup water; ¼ cup drained, sliced water chestnuts; 2 cups thinly sliced napa (Chinese) cabbage; 1 tablespoon pine nuts

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

By Dave Diresta and Joanne Foran

Recipe by Cooking Light May 2000

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Asian Vegetable Stir-Fry

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Asian Vegetable Stir-Fry

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Asian Vegetable Stir-Fry