Curried Grape and Vegetable Stir-fry

1 c Sliced onion
1 tb Minced garlic
1 tb Vegetable oil
1 tb Grated ginger
2 ts Curry powder
1/2 ts Salt
4 c Boy choy cabbage; diagonally sliced, stems and leaves separated, *see note
1 c Red yellow and green bell pepper slices
1 c Shiitake mushrooms; *see note
1/4 c Dry white wine
1 1/2 c Seedless grapes
Hot cooked brown rice

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.

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