FIVE-VEGETABLE STIR-FRY
Categories Vegetable Stir-Fry Kid-Friendly Quick & Easy Broccoli Bell Pepper Summer Healthy Potluck Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chadi Merhej
[email protected]Delicious and healthy. I love how quick and easy this dish is to make. It's perfect for a busy weeknight meal.
Mojibor Dhali
[email protected]Easy and tasty! I loved the combination of vegetables, and the sauce was perfect. I served it with rice, and it was a hit with the whole family. I will definitely be making this again!
Raihan Sk
[email protected]This stir-fry was delicious and healthy. The vegetables were cooked perfectly, and the sauce was flavorful and light. I served it over quinoa, which made it a complete meal. I will definitely be making this again!
Jugol Biswas
[email protected]Good recipe! I made a few substitutions based on what I had on hand, and it still turned out great. I used broccoli instead of asparagus, and added some red bell pepper. The sauce was a bit too sweet for my taste, so I added a splash of rice vinegar
Sophia Elizabeth
[email protected]This was my first time making a stir-fry, and it turned out great! The step-by-step instructions were easy to follow, and I loved how quickly the dish came together. The vegetables were tender and flavorful, and the sauce was perfectly balanced. I se
Gloria Gutierrez
[email protected]This stir-fry was an absolute delight! The combination of vegetables was perfect, and the sauce was flavorful and tangy. I especially loved how the asparagus and snow peas retained their crunchiness. I served it over brown rice, which made it a compl