Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable cooking spray
- 2 teaspoons vegetable oil
- 4 medium carrots -- peeled cut diagonally into 1/4" slices
- 1 large onion -- cut into 1" pieces
- 1 large red bell pepper -- cut into 1" triangle
- 3 cups broccoli florets
- 3 cups red cabbage -- sliced
- 1/2 cup low-salt chicken broth
- 3 tablespoons chopped fresh mint
Directions
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.
Category:Cambodian Recipes
Category:Cambodian Vegetarian