Five-vegetable Stir-fry

Description

 * Prep time: 15 minutes | Fry time: 15 minutes

Ingredients

 * vegetable cooking spray
 * 2 teaspoons vegetable oil
 * 4 medium carrots — peeled cut diagonally into ¼" slices
 * 1 large onion — cut into 1" pieces
 * 1 large red bell pepper — cut into 1" triangle
 * 3 cups broccoli florets
 * 3 cups red cabbage — sliced
 * ½ cup low-salt chicken broth
 * 3 tablespoons chopped fresh mint

Directions

 * 1) Make vegetable pieces attractive.
 * 2) Cut florets from stem to bloom into ⅓" slices.
 * 3) Cut onion into ⅛ths then separate slices.
 * 4) Carve and sliced carrot into clover leafs.
 * 5) Chiffonade of cabbage, ½" strands.
 * 6) Cut red pepper into squares, then diagonally halve the squares.
 * 7) Make green onions flower.
 * 8) Spray large nonstick skillet with vegetable oil spray.
 * 9) Heat 1 teaspoon oil in skillet over medium-high heat.
 * 10) Add carrots, onion, and bell pepper.
 * 11) Sauté 6 minutes.
 * 12) Add 1 teaspoon oil, broccoli and cabbage.
 * 13) Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes.
 * 14) Stir in mint.
 * 15) Season with salt and pepper.

Nutritional information
Per serving:
 * 79 Calories (total fat 2g)