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)