Five-vegetable Stir-fry

Description

• Prep time: 15 minutes | Fry time: 15 minutes

Ingredients

• vegetable cooking spray
• 2 teaspoons vegetable oil
• 4 medium carrots — peeled cut diagonally into ¼" slices
• 1 large onion — cut into 1" pieces
• 1 large red bell pepper — cut into 1" triangle
• 3 cups broccoli florets
• 3 cups red cabbage — sliced
• ½ cup low-salt chicken broth
• 3 tablespoons chopped fresh mint

Procedures

1. Make vegetable pieces attractive.
2. Cut florets from stem to bloom into ⅓" slices.
3. Cut onion into ⅛ths then separate slices.
4. Carve and sliced carrot into clover leafs.
5. Chiffonade of cabbage, ½" strands.
6. Cut red pepper into squares, then diagonally halve the squares.
7. Make green onions flower.
8. Spray large nonstick skillet with vegetable oil spray.
9. Heat 1 teaspoon oil in skillet over medium-high heat.
10. Add carrots, onion, and bell pepper.
11. Sauté 6 minutes.
12. Add 1 teaspoon oil, broccoli and cabbage.
13. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes.
14. Stir in mint.
15. Season with salt and pepper.

Nutritional information

Per serving:

• 79 Calories (total fat 2g)