Prep 15 mins
Cook 15 mins
I found this on a website featuring Laotian cooking. The directions seem to be translated into English. II understand that we are to take our time as we prepare the vegetables and make them pretty. I am looking forward to seeing beautiful photos of this dish that bring the lovely intent of the original chef to fruition.
- vegetable oil cooking spray
- 2 teaspoons vegetable oil
- 4 carrots, peeled cut diagonally into 1/4 slices
- 1 large onion, chopped
- 1 large red bell pepper, cut into large slices
- 3 cups broccoli florets
- 3 cups red cabbage, sliced
- 1⁄2 cup low sodium chicken broth
- 3 tablespoons of fresh mint, chopped
- Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and sliced carrot into clover leafs. Chiffonade of cabbage, 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower. 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.