| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Asian | Asian, Vegetables | 6 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | t | Vegetable oil |
| 4 | Carrots, peeled | |
| Cut diagonally into 1/4" | ||
| slices | ||
| 1 | Onion, cut into 1" pieces | |
| 1 | Red bell pepper, cut into | |
| 1" triangle | ||
| 3 | c | Broccoli florets |
| 3 | c | Red cabbage, sliced |
| 1/2 | c | Low-salt chicken broth |
| 3 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 30.4mg
Potassium: 228.9mg
Carbohydrates: 8g
Fiber: 2.2g
Sugar: 4.1g
Protein: <1g