Asian Vegetable Stir-Fry

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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