Thai light five-vegetable stir-fry

Yield: 6 Servings

Measure Ingredient
\N \N Vegetable cooking spray
2 teaspoons Vegetable oil
4 mediums Carrots -- peeled
\N \N Cut diagonally into 1/4\"
\N \N Slices
1 large Onion -- cut into 1\" pieces
1 large Red bell pepper -- cut into
1 \N \" triangle
3 cups Broccoli florets
3 cups Red cabbage -- sliced
½ cup Low-salt chicken broth
3 tablespoons Chopped fresh mint

Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into ⅓" slices. Cut onion into 8ths then separate slices.

Carve and sliced carrot into clover leafs.Chiffonade of cabbage, ½" strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower. Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper. Prep: 15 mins. Fry: 15 mins. Per serving: 79 cals (total fat 2 g) Recipe By : Bon Appetit (August 1996)

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