Name: Five-Vegetable Stir-Fry
Yield: Makes 6 servings
Ingredients: Nonstick vegetable oil spray; 2 teaspoons vegetable oil; 4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices; 1 large onion, cut into 1-inch pieces; 1 large red bell pepper, cut into 1-inch triangular pieces; 3 cups small broccoli florets; 3 cups sliced red cabbage; 1/2 cup canned low-salt chicken broth; 3 tablespoons chopped fresh mint

Recipe information

Yield
Makes 6 servings

Ingredients

Nonstick vegetable oil spray

2 teaspoons vegetable oil

4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices

1 large onion, cut into 1-inch pieces

1 large red bell pepper, cut into 1-inch triangular pieces

3 cups small broccoli florets

3 cups sliced red cabbage

1/2 cup canned low-salt chicken broth

3 tablespoons chopped fresh mint

Preparation

Spray large nonstick skillet with vegetable oil spray. Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 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.

Nutrition Per Serving

Per serving: calories

79; total fat

2g; saturated fat

0.5mg; cholesterol 0.

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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