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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Combine first 6 ingredients in a small bowl; set aside.
2. 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.
3. Add tomato paste mixture; bring to a boil, and cook 1 minute. Stir in cabbage and pine nuts.
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