Curried Grape and Vegetable Stir-Fry

Title:
Curried Grape and Vegetable Stir-Fry

Yield:
4 Servings

Categories:
Grapes,
Entrees,
Meatless




Ingredients:





     1 c  Sliced onion


     1 tb Minced garlic


     1 tb Vegetable oil


     1 tb Grated ginger


     2 ts Curry powder


   1/2 ts Salt


     4 c  Boy choy cabbage; diagonally


          -sliced, stems and leaves


          -separated, *see note


     1 c  Red yellow and green bell


          -pepper slices


     1 c  Shiitake mushrooms; *see


          -note


   1/4 c  Dry white wine


 1 1/2 c  Seedless grapes


          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., 3.5 g pro., 4.4 g fat (23% Cal.


 from fat), 27 g carb., 0 mg chol., 4.4 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 
on Mar 07,


 1998