Title: Thai light five-vegetable stir-fry
 Categories: Asian, Vegetables, Thai
      Yield: 6 Servings
 
           Vegetable cooking spray
      2 ts 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 c  Broccoli florets
      3 c  Red cabbage -- sliced
    1/2 c  Low-salt chicken broth
      3 tb Chopped fresh mint
 
  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)