Five-vegetable Stir-fry

Description

 * Prep: 15 mins.
 * Fry: 15 mins.
 * Per serving: 79 cals (total fat 2 g)

Ingredients

 * vegetable cooking spray
 * 2 teaspoons vegetable oil
 * 4 medium carrots -- peeled cut diagonally into 1/4" 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
 * 1/2 cup low-salt chicken broth
 * 3 tablespoons chopped fresh mint

Directions

 * 1) Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3" slices.
 * 2) Cut onion into 8ths then separate 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.
 * 4) Green onion flower. Spray large nonstick skillet with vegetable oil spray.
 * 5) Heat 1 teaspoon oil in skillet over medium-high heat. 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. Stir in mint.
 * 8) Season with salt and pepper.