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Recipe Name: Curried Grape And Vegetable Stir-fry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 4

1 Cup(s) Sliced onion
1 Tablespoon(s) Minced garlic
1 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Grated ginger
2 Teaspoon(s) Curry powder
1/2 Teaspoon(s) Salt
4 Cup(s) Boy choy cabbage, diagonally
sliced stems and leaves
separated see note
1 Cup(s) Red yellow and green bell
pepper slices
1 Cup(s) Shiitake mushrooms, see
1/4 Cup(s) Dry white wine
1 1/2 Cup(s) 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 (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

Nutrition (calculated from recipe ingredients)
Calories: 134
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 296.5mg
Potassium: 350mg
Carbohydrates: 23g
Fiber: 2.7g
Sugar: 10.9g
Protein: 2.1g

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