Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Sliced onion |
1 tablespoon | Minced garlic |
1 tablespoon | Vegetable oil |
1 tablespoon | Grated ginger |
2 teaspoons | Curry powder |
½ teaspoon | Salt |
4 cups | Boy choy cabbage; diagonally sliced, stems and leaves separated, *see note |
1 cup | Red yellow and green bell pepper slices |
1 cup | Shiitake mushrooms; *see note |
¼ cup | Dry white wine |
1½ cup | Seedless grapes |
\N \N | Hot cooked brown rice |
Stir-fry onion and garlic in hot oil until onion is tender. Add ginger, salt and curry powder; mix well. Add bok choy stems, peppers, mushrooms and wine; stir-fry until crisp-tender. Add grapes and bok choy leaves; heat thoroughly. Serve 101/2 cup portions over rice. Makes 4 servings.
Nutritional Analysis Per Serving: 155 Cal., 3½ g pro., 4⅖ g fat (23% Cal.
from fat), 27 g carb., 0 mg chol., 4⅖ g fiber and 319 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
Notes: *Napa or green cabbage may be used instead of the boy choy. *When using dried mushrooms, cover with warm water; let stand about 15 minutes or until softened.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Entrees: Very Vine & Vegetarian Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998