Ingredients
Nonstick vegetable oil spray
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
tbsp chopped fresh mint
Directions
1.
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.
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