Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry
Photo by Randy Mayor

Ingredients

  • 1 tablespoon pine nuts
  • 1 teaspoon curry powder
  • 2 cups (1/4-inch-thick) sliced green bell pepper
  • ¼ cup drained, sliced water chestnuts
  • 1/8 teaspoon black pepper
  • ½ cup water
  • 2 tablespoons oil
  • + 9 more ingredients
    • 1 medium yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
    • 1 medium zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
    • 1 Vidalia or other sweet onion, cut into 8 wedges
    • 2 tablespoons tomato paste
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 cup chopped celery
    • ½ teaspoon salt
    • 2 cups thinly sliced napa (Chinese) cabbage

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...

View full recipe at My Recipes

Comments

Variations on Asian Vegetable Stir-Fry

  • Asian Vegetable Stir-Fry
    • 1 1/2 cups red bell pepper strips
    • 1 tablespoon low-sodium soy sauce
    • 3 garlic cloves, minced
    • 1 pound asparagus
    • 3 cups sugar snap peas, trimmed
    • +7 other ingredients

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