| 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.
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