Asian Vegetable Stir-Fry

• 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

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

tomato paste, rice vinegar, soy sauce, curry powder, salt, black pepper, oil, vidalia, zucchini, yellow squash, celery, green bell pepper, water, water, cabbage, nuts

Taken from www.myrecipes.com/recipe/asian-vegetable-stir-fry-1 (may not work)