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Asian Vegetable Stir-Fry Recipe

Asian Vegetable Stir-Fry Recipe

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Ingredients:

Serving

2 tbsp tomato paste
1 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tsp curry powder
1/2 tsp salt
1/8 tsp black pepper
2 tbsp 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 tbsp pine nuts

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	98.91 Kcal (414 kJ)
Calories from fat	49.85 Kcal
		% Daily Value*
Total Fat	5.54g	9%
Sodium	322.03mg	13%
Potassium	373.64mg	8%
Total Carbs	10.86g	4%
Sugars	5.93g	24%
Dietary Fiber	1.56g	6%
Protein	2.07g	4%
Vitamin C	47mg	78%
Vitamin A	1mg	33%
Iron	17.6mg	98%
Calcium	33.2mg	3%

Amount Per 100 g
Calories	42.99 Kcal (180 kJ)
Calories from fat	21.66 Kcal
		% Daily Value*
Total Fat	2.41g	9%
Sodium	139.95mg	13%
Potassium	162.38mg	8%
Total Carbs	4.72g	4%
Sugars	2.58g	24%
Dietary Fiber	0.68g	6%
Protein	0.9g	4%
Vitamin C	20.4mg	78%
Vitamin A	0.4mg	33%
Iron	7.6mg	98%
Calcium	14.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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