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Asian Vegetable Stir-Fry

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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

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