THAI LIGHT FIVE-VEGETABLE STIR-FRY

2 teaspoons vegetable oil
4 medium carrots, peeled, cut diagonally into 1/4-inch slices
1 large onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch triangle
3 cups broccoli florets
3 cups sliced red cabbage
1/2 cup low-salt chicken broth
3 tablespoons chopped fresh mint

MAKE VEGETABLE PIECES ATTRACTIVE:
Cut florets from stem to bloom into 1/3-inch slices. Cut onion into 8ths then separate slices. Carve and sliced carrot into clover leafs. Chiffonade of cabbage, 1/2-inch strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower.

TO MAKE THE STIR-FRY:
Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 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.

Servings: 6
Source: Bon Appetit, August 1996