Serves: 4
Total Calories: 194

4 small zucchini (about 16 ounces)
2 medium potatoes (about 10 ounces)
1 medium tomato
1 small onion
1/4 cup vegetable oil
2 teaspoons finely chopped garlic
1 tablespoon curry powder
2 teaspoons dark soy sauce
1 teaspoon sugar

Cut zucchini into 3/4-inch pieces. Cut potatoes into 3/4-inch pieces. Place tomato in boiling water boil 30 seconds. Immediately rinse in cold water. Peel tomato cut into 1/2-inch pieces. Cut onion into 1/2-inch pieces.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add potatoes stir-fry about 4 minutes or until light brown. Remove potatoes from wok with slotted spoon drain on paper towels.

Heat remaining oil in wok until hot. Add onion, garlic and curry powder stir-fry until onion is tender. Add zucchini and tomato stir-fry 2 minutes. Add potatoes, soy sauce and sugar stir-fry 1 minute.

4 servings

**Curry is an Indian flavoring, not traditionally Chinese, but Chinese cooks have been making their own version of curry powder since about 1900. Adding soy sauce makes the dish uniquely Far Eastern. It is important that curry powder be cooked (rather than added after cooking) to bring out the rich flavor of this spice mixture.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 194
Calories from Fat: 120

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Braised Mushrooms with Lettuce
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Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies