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
Directions
- 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.
