Thai Light Five-vegetable Stir-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray,
2 tsp: Vegetable oil,
4 medium: Carrots, peeled
Cut diagonally into 1/4",
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,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp