16 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
Nutrition
131
7% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

9% 6

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 15

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

15% 352

Calcium

7% 68

Magnesium

12% 52

Potassium

14% 654

Iron

8% 1

Zinc

5% 1

Phosphorus

13% 92

Vitamin A

3% 31

Vitamin C

60% 54

Thiamin (B1)

16% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 1

Vitamin B6

30% 0

Folate equivalent (total)

11% 45

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 248
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