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

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