RECIPES OF LAOS

Ingredients

2 tsp

4 medium

1 large

1 large

3 cups

3 cups

1/2 cup

3 tbsp

Vegetable oil

Carrots (peeled & cut diagonally into 1/4" slices)

Onion (cut into 1" pieces)

Red bell pepper (cut into 1" triangle)

Broccoli florets

Red cabbage (sliced)

Chicken broth (low-salt)

Fresh mint (chopped)

Vegetable cooking spray

1. Cut florets from stem to bloom into 1/3" slices
2. Cut onion into 8ths then separate slices
3. Carve and sliced carrot into clover leafs
4. Chiffonade of cabbage, 1/2" strands
5. Cut red pepper into squares, then diagonally halve the squares
6. Green onion flower
7. Spray large nonstick skillet with vegetable oil spray
8. Heat 1 teaspoon oil in skillet over medium-high heat
9. Add carrots, onion, and bell pepper and saute for 6 minutes
10. Add 1 teaspoon oil, broccoli and cabbage
11. Add broth and stir-fry until cabbage wilts and vegetables are crisp-tender, for about 8 minutes
12. Stir in mint

Season with salt and pepper