This Thai-inspired five-vegetable stir-fry is a celebration of fresh, crunchy textures and bright flavors. Featuring colorful carrots, sweet bell peppers, earthy broccoli, savory cabbage, and aromatic onions, this dish comes together in under thirty minutes. The vegetables are quickly sautéed to retain their crisp-tender bite and natural sweetness, finished with a hint of fresh mint for a fragrant lift. It serves as a perfect low-calorie side dish for grilled meats, tofu, or rice bowls. Ideal for busy weeknight dinners or healthy meal prep, this recipe requires minimal ingredients but delivers maximum flavor. The light use of oil and broth ensures the vegetables remain the star, offering a nutritious and satisfying option that feels both comforting and refreshing on the palate.
Thai Light Five-Vegetable Stir-Fry
Description
This Thai-inspired five-vegetable stir-fry is a celebration of fresh, crunchy textures and bright flavors. Featuring colorful carrots, sweet bell peppers, earthy broccoli, savory cabbage, and aromatic onions, this dish comes together in under thirty minutes. The vegetables are quickly saut&# 195;©ed to retain their crisp-tender bite and natural sweetness, finished with a hint of fresh mint for a fragrant lift. It serves as a perfect low-calorie side dish for grilled meats, tofu, or rice bowls. Ideal for busy weeknight dinners or healthy meal prep, this recipe requires minimal ingredients but delivers maximum flavor. The light use of oil and broth ensures the vegetables remain the star, offering a nutritious and satisfying option that feels both comforting and refreshing on the palate.Ingredients
Directions
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Peel carrots and cut into thin diagonal slices or decorative clover shapes.
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Slice the onion into thin wedges and separate the layers.
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Cut the red bell pepper into squares, then halve them diagonally.
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Cut broccoli florets into bite-sized pieces and slice the stems if large.
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Shred the red cabbage into thin 1/2-inch strips.
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Heat 1 teaspoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
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Add the carrots, onion, and red bell pepper to the skillet.
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Sauté for 6 minutes, stirring occasionally, until the carrots begin to soften.
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Add the remaining 1 teaspoon of oil, followed by the broccoli and cabbage.
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Pour in the low-salt chicken broth to create steam.
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Stir-fry for about 8 minutes until the cabbage wilts and all vegetables are crisp-tender.
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Remove from heat and stir in the chopped fresh mint.
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Season with salt and pepper to taste before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 63.1kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 69.0mg3%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 2.8g12%
- Sugars 4.7g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fully vegan version, substitute the chicken broth with vegetable broth or water.
Ensure your skillet is hot before adding the vegetables to prevent them from becoming soggy.
This dish is best served immediately while the vegetables are still crisp-tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to restore texture.
