Vegetable Stir Fry

recipe grey bg (3)

Prep Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 2 tablespoons tomato paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 small Vidalia or other sweet onion, cut into wedges
  • 2 cups zucchini, sliced
  • 2 cups mushroom, sliced
  • 2 cups red bell pepper, sliced
  • 1/2 cup jicama, julienned
  • 2 cups bok choy, thinly sliced
  • 3 tablespoons peanuts, chopped

Instructions

In a small bowl, combine tomato paste, rice vinegar, soy sauce, curry powder, salt and black pepper. 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, mushroom, red bell pepper and jicama; stir-fry 4 to 5 minutes. Add tomato paste mixture and cook 2 minutes. Stir in cabbage and peanuts.


Yield: 8 servings

Nutritional Info

  • Calories = 79
  • Fat = 4 gm
  • Saturated fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 3 gm
  • Sodium = 249 mg
  • Carbohydrate = 9 gm
  • Fiber = 3 gm
  • Calcium = 39 mg
  • % calories from fat = 45%

Food exchanges: 2 vegetable, 1/2 fat