Recipe - Thai Light Five-Vegetable Stir-Fry

Vegetable cooking spray
2 teaspoon 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 cup Broccoli florets
3 cup Red cabbage; cut or sliced up
One half cup Lowsalt chicken broth
3 tablespoon Chopped fresh mint

Prepare Make vegetable pieces attractive. Cut florets from stem to bloom
into 1/3" slices. Cut onion into 8ths then separate slices. Carve and
cut or sliced up 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 mediumhigh heat. Add carrots, onion, and bell pepper.
Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth;
stirfry until cabbage wilts and vegetables are crisptender, 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 MCRecipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:29:01 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Serving Ideas : Thai Light Sea Bass with Curry and Ginger

NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete
menu.