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Thai Light Five-Vegetable Stir-Fry

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Vegetable cooking spray

  2. 2 teaspoons 10ml Vegetable oil

  3. 4 teaspoons 20ml Carrots (medium)

  4. 1 teaspoon 5ml Onion - cut into 1 pieces (large)

  5. 1 teaspoon 5ml Red bell pepper - cut into (large)

  6. 1 Triangle

  7. 3 cups 438g / 15oz Broccoli florets

  8. 3 cups 711ml Red cabbage - sliced

  9. 1/2 cup 118ml Low-salt chicken broth

  10. 3 tablespoons 45ml Chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3" slices. Cut onion into eighths then separate slices.

  2. Peel the carrots and slice diagonally into 1/4" thick slices. Carve and sliced carrot into clover leafs.

  3. 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.

  4. Heat 1 teaspoon oil in skillet over medium-high heat.

  5. Add carrots, onion, and bell pepper. Saute 6 minutes.

  6. Add 1 teaspoon oil, broccoli and cabbage.

  7. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes.

  8. Stir in mint. Season with salt and pepper.

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