Thai Light Five-Vegetable Stir-Fry

         Yield: 6 Servings
Categories: Asian, Vegetables

Vegetable cooking spray 2 ts Vegetable oil 4 md Carrots; peeled Cut diagonally into 1/4" -slices 1 lg Onion; cut into 1" pieces 1 lg Red bell pepper; cut into -1" triangle 3 c Broccoli florets 3 c Red cabbage; sliced 1/2 c Low-salt chicken broth 3 tb Chopped fresh mint Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3" slices. Cut onion into 8ths then separate slices. Carve and sliced carrot into clover leafs. Chiffonade of cabbage, 1/2" 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) Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT)