Curried Vegetable Stir-Fry

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* Exported from MasterCook *

 

Curried Vegetable Stir-Fry

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 123

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups water

1 1/4 cups quick-cooking pearl barley

1 cup fresh Brussels sprouts or frozen

Brussels sprouts -- thawed

1 cup cold water

4 teaspoons cornstarch

1 teaspoon curry powder -- up to 2

1 teaspoon instant vegetable bouillon granules

Nonstick spray coating

2 medium red or yellow and/or green sweet peppers

cut into bite-size strips -- (1 1/2 cups)

2 tablespoons thinly sliced green onion

1 cup bias-sliced carrots

1/4 cup peanuts

 

This flavorful vegetable fuses Asian stir-frying with curry and European

Brussels sprouts.

 

In a medium saucepan bring the 2 cups water to boiling. Slowly add the

barley. Return to boiling; reduce heat. Simmer, covered, for 10 to 12

minutes or until barley is tender If necessary, drain thoroughly.

 

Meanwhile, cut Brussels sprouts in half: In a saucepan cook Brussels

sprouts in a small amount of boiling water for 3 minutes. Drain

thoroughly; set aside.

 

For sauce, in a small bowl stir together the 1 cup water, the cornstarch,

curry powder, and bouillon granules. Set aside.

 

Spray an unheated wok or large skillet with nonstick coating. Preheat over

medium-high heat. Add sweet peppers and green onion. Stir-fry for 1

minute. Stir in the Brussels sprouts and carrots. Stir-fry for 3 minutes

more. Push the vegetables from the center of the wok.

 

Stir sauce; add to the center of the wok. Cook and stir until thickened

and bubbly. Stir to coat all ingredients with sauce. Cook and stir for 2

minutes.* Serve immediately over barley. Sprinkle each serving with some

of the peanuts. Make 4 main-dish servings.

 

*Note: If desired, add 4 ounces extra-firm light tofu (fresh bean curd),

cut into 1/2-inch cubes. Cover and cook about 30 seconds or until heated

through.

 

Start to finish: 30 minutes

 

Per serving: 320 Calories; 6 G Total fat; 1 G Saturated fat; 0 MG

Cholesterol; 333 MG Sodium; 59 G Carbohydrate; 8 G Fiber; 19 G

Protein. Exchanges: 3 starch, 2 vegetable, 1/2 fat.

 

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