Five Vegetable Stir-Fry | Cruise Mekong River

Five Vegetable Stir-Fry

Five Vegetable Stir-Fry

A dinner of Brussels sprouts, turnips, carrots, and lentils may sound more like a punishment than a treat, but believe us—the combination is delicious. In fact, the general effect is actually rather delicate.
1. vegetable oil cooking spray
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 red cabbage, sliced
1/2 cup low sodium chicken broth
3 tablespoons mint, chopped fresh
salt and pepper


1. Make vegetable pieces attractive. Cut broccoli florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and slice carrot into clover leafs. Slice cabbage in 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Make green onion flowers.
2. 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

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