LOW-FAT Asian Vegetable Stir Fry

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* Exported from MasterCook *

 

Asian Vegetable Stir Fry

 

Recipe By : Cooking Light, May 2000, p.152

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 canola oil

1 vidalia onion

--or other sweet onion,

cut into 8 wedges

1 medium zucchini -- quartered

--lengthwise and cut into 1 inch

1 thick slices (about 2 cups)

1 medium yellow squash -- quartered

--lengthwise and cut into

1 1 inch thick (about 2 cups)

1 cup chopped celery

2 cups green bell pepper

--sliced 1/4 inch thick

1/2 cup water

1/4 cup waterchestnuts, canned -- drained & sliced

2 cups chinese cabbage -- thinly sliced

--napa cabbage

1 tablespoon pine nuts

 

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

 

 

 

Per servings = 88 calories, 5 gm fat, 0 mg cholesterol, 346 mg sodium, 9 gm

carbohydrate, 2 gm protein, 2 gm fiber Exchanges: 1 1/2 vegetable, 1 fat

 

 

 

 

 

 

 

 

 

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