Grape and Vegetable Stir-Fry|
Curried Grape and Vegetable Stir-Fry
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
1 c Shiitake mushrooms; *see
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
>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,