Free Recipe Thai Light Five-Vegetable Stir-Fry

Recipe Type: A Recipes

Recipe Preparation: stir

Cooking Ingredients for Thai Light Five-Vegetable Stir-Fry Recipe

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

Thai Light Five-Vegetable Stir-Fry Preparation

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) Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Serving Ideas : Thai Light Sea Bass with Curry and Ginger NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete menu.

Cooking Temperature:

Recipe Serves: 6

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