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 Commissions 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 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
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 519.6mg||14 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 18.8g|
|Protein 3.2g||5 %|
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Calories per serving: 130
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