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Add a photoServings: 6
Ingredients
- Â Â vegetable cooking spray
- 2 tsp vegetable oil
- 4 med carrots peeled
- Â Â cut diagonally into 1/4" slices
- 1 lrg onion cut into 1" pcs
- 1 lrg red bell pepper cut into 1" triangle
- 3 c. broccoli florets
- 3 c. red cabbage sliced
- 1/2 c. low-salt chicken broth
- 3 Tbsp. minced fresh mint
Directions
- Pre-pare -Make vegetable pcs 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 tsp. oil in skillet over medium-high heat. Add in carrots, onion, and bell pepper. Saute/fry 6 min. Add in 1 tsp. oil, broccoli and cabbage.
- Add in broth; stir-fry till cabbage wilts and vegetables are crisp-tender, about 8 min. Stir in mint. Season with salt and pepper.
- Prep: 15 mins. Fry: 15 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 17 | 26% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 367mg | 10% |
| Total Carbs 11.18g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.25g | 4% |
| Protein 2.48g | 4% |
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