Description Edit

  • Prep time: 15 minutes | Fry time: 15 minutes

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • 79 Calories (total fat 2g)

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