1 vegetable cooking spray
2 tsp vegetable oil
4 medium carrots -- peeled
1 cut diagonally into 1/4
1 slices
1 large onion -- cut into 1 pieces
1 large red bell pepper -- cut into
1 triangle
3 cup broccoli florets
3 cup red cabbage -- sliced
1/2 cup low-salt chicken broth
3 tbsp chopped fresh mint
A Recipe for
Thai Light Five-Vegetable Stir-Fry
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This is a recipe for Thai Light Five-Vegetable Stir-Fry from the recipe cookbook of Recipes-to-go (Asian)
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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)
Recipe By : Bon Appetit (August 1996)
Serves: 6
Thai Light Five-Vegetable Stir-Fry Recipe brought to you by Recipes To-Go