Ingredients
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons oil
- 1 Vidalia or other sweet onion, cut into 8 wedges
- 1 medium zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
- 1 medium yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
- 1 cup chopped celery
- 2 cups (1/4-inch-thick) sliced green bell pepper
- 1/2 cup water
- 1/4 cup drained, sliced water chestnuts
- 2 cups thinly sliced napa (Chinese) cabbage
- 1 tablespoon pine nuts
Description
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