Name: Thai Light Five-Vegetable Stir-Fry
Ingredients: 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

Our body’s health directly affects our disposition. You know how you feel when you are sick – more irritable, less social, more self-focused. Adversely, when you can get your body into its optimal performance, it stands to reason that it will positively affect your countenance, attitude and disposition. I am not giving an excuse to act in the flesh (when you don’t feel well) nor am I implying that true fruit is not of the Holy Spirit, but the loving attitude toward others that our Lord desires flows much easier when we are not laboring to get through life. We can easier get our minds off ourselves and on to the needs of others as Philippians 2:3-4 teaches. Isaiah 35:3 says, “Encourage the exhausted, and strengthen the feeble.” Wouldn’t you rather be on the encouraging and strengthening side than the exhausted and feeble side? Acts 20:35, “It is more blessed to give than to receive.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Asian	Asian, Vegetables	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

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.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”