Asian Vegetable Stir-Fry

Name: Asian Vegetable Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 0 teaspoons black pepper; 237 milliliters chopped celery; 1 teaspoon curry powder; 473 milliliters (1/4-inch-thick) sliced green bell pepper; 1 Tbsp low-sodium soy sauce; 473 milliliters thinly sliced napa (Chinese) cabbage; 2 Tbsps oil; 1 Tbsp pine nuts; 1 Tbsp rice vinegar; 1 teaspoons salt; 2 Tbsps tomato paste; 1 Vidalia or other sweet onion, cut into 8 wedges; 118 milliliters water; 59 milliliters drained, sliced water chestnuts; 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)

Asian Vegetable Stir-Fry is a gluten free and vegan recipe with 6 servings. This side dish has 107 calories, 3g of protein, and 6g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of pepper, pine nuts, curry powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 6 ingredients in a small bowl; set aside.

Equipment you will use

Bowl

Heat oil in a stir-fry pan or wok over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add onion; stir-fry 1 minute. Increase heat to medium-high.

Ingredients you will need

Onion

Add zucchini, yellow squash, and celery; stir-fry 5 minutes.

Ingredients you will need

Yellow Squash

Zucchini

Celery

Add bell pepper, water, and water chestnuts; stir-fry 3 minutes.

Ingredients you will need

Water Chestnuts

Bell Pepper

Water

Add tomato paste mixture; bring to a boil, and cook 1 minute. Stir in cabbage and pine nuts.

Ingredients you will need

Tomato Paste

Pine Nuts

Cabbage

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

0teaspoons

black pepper 237milliliters

chopped celery 1teaspoon

curry powder 473milliliters

(1/4-inch-thick) sliced green bell pepper 1Tbsp

low-sodium soy sauce 473milliliters

thinly sliced napa (Chinese) cabbage 2Tbsps

oil 1Tbsp

pine nuts 1Tbsp

rice vinegar 1teaspoons

salt 2Tbsps

tomato paste 1

Vidalia or other sweet onion, cut into 8 wedges 118milliliters

water 59milliliters

drained, sliced water chestnuts 1medium

yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)1medium

zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.