Thai Light Five-Vegetable Stir-Fry

Recipe Ingredients

1		Vegetable cooking spray
2 teaspoons	10ml	Vegetable oil
4 teaspoons	20ml	Carrots (medium)
1 teaspoon	5ml	Onion - cut into 1 pieces (large)
1 teaspoon	5ml	Red bell pepper - cut into (large)
1		Triangle
3 cups	438g / 15oz	Broccoli florets
3 cups	711ml	Red cabbage - sliced
1/2 cup	118ml	Low-salt chicken broth
3 tablespoons	45ml	Chopped fresh mint

Recipe Instructions

Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3" slices. Cut onion into eighths then separate slices.

Peel the carrots and slice diagonally into 1/4" thick 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.

Source:
Bon Appetit (August 1996)

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