Thai Light Five-Vegetable Stir-Fry
Thai Vegetables Stir Fry Asian
Last updated 6/12/2012 1:26:32 AM. Recipe ID 60992. Report a problem with this recipe.
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"
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)
Didn't find the recipe you were looking for? Search for more here!