Asian Vegetable Stir-Fry

Ingredients

• 0.1 teaspoon pepper black
• 1 cup celery chopped
• 1 teaspoon curry powder 
• 2 cups bell pepper green sliced ()
• 1 tablespoon soya sauce low-sodium
• 2 cups napa cabbage chinese thinly sliced ()
• 2 tablespoons oil 
• 1 tablespoon pinenuts 
• 1 tablespoon rice vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons tomato paste 
• 1  vidalia sweet cut into 8 wedges
• 0.5 cup water 
• 0.3 cup water chestnuts drained sliced
• 1 medium baby squash yellow 1-inch-thick quartered cut into slices ( 2 cups)
• 1 medium zucchini 1-inch-thick quartered cut into slices ( 2 cups)

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 6 ingredients in a small bowl; set aside.
2. Heat oil in a stir-fry pan or wok over medium heat.
3. Add onion; stir-fry 1 minute. Increase heat to medium-high.
4. Add zucchini, yellow squash, and celery; stir-fry 5 minutes.
5. Add bell pepper, water, and water chestnuts; stir-fry 3 minutes.
6. Add tomato paste mixture; bring to a boil, and cook 1 minute. Stir in cabbage and pine nuts.