2 t vegetable oil
4 med carrots, peeled and cut diagonally into 1/4" thick slices
1 large onion, cut in 1" pieces
1 large yellow bell pepper, cut in 1" triangular pieces
3 c small brocolli florettes
3 c sliced red cabbage
1/2 c canned low-sodium chicken broth
3 T chopped fresh cilantro or flat leafed parsley (or mint)
s&p to taste

2 t vegetable oil 4 med carrots, peeled and cut diagonally into 1/4" thick slices 1 large onion, cut in 1" pieces 1 large yellow bell pepper, cut in 1" triangular pieces 3 c small brocolli florettes 3 c sliced red cabbage 1/2 c canned low-sodium chicken broth 3 T chopped fresh cilantro or flat leafed parsley (or mint)

Saute carrots, onion and bell pepper in 1T oil, until slightly softened, about 2-3 min. Add 1 T oil, brocolli and cabbage. Add broth; stir fry until cabbage wilts and vegetables are crisp-tender, about 8 min. Stir in cilantro (parsley or mint) and season with s&p.