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Thai Light Five-vegetable Stir-fryvegetables, thai, asian 1 vegetable cooking spray 2 teaspoon vegetable oil 4 medium carrots -- peeled 1 cut diagonally into 1/4 1 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 tablespoon 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) Recipe By : Bon Appetit (August 1996)
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