Curried grape and vegetable stir-fry
4 Servings
Ingredients
| Quantity | 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 |
| Hot cooked brown rice | ||
Directions
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