Recipe - Curried Grape And Vegetable Stir-Fry

1 cup Sliced onion
1 tablespoon Minced garlic
1 tablespoon Vegetable oil
1 tablespoon Grated ginger
2 teaspoon Curry powder
One half teaspoon Salt
4 cup Boy choy cabbage; diagonally
cut or sliced up , stems and leaves
separated, *see note
1 cup Red yellow and green bell
pepper slices
1 cup Shiitake mushrooms; *see
note
One fourth cup Dry white wine
1 One half cup Seedless grapes
Hot cooked brown rice

Stirfry 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; stirfry until crisptender. Add grapes and bok choy leaves; heat
thoroughly. Serve 10One half 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 www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998