3 med. carrots, cut diagonally into 1/4" slices (1 1/2 c.)
1 c. broccoli florets
1 c. cauliflower florets
1 garlic clove, minced
3 tbsp. water
1 1/2 c. pea pods
1 med. red bell pepper, cut 1/4" strips
1/4 c. chopped onion
1/4 tsp. salt
1/4 tsp. dried basil leaves
Dash pepper

Spray large nonstick skillet or Wok with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, broccoli, cauliflower and garlic; stir-fry 2 minutes. Add water; cover and cook 3 to 4 minutes until vegetables are crisp-tender. Add pea pods, bell pepper, onion, salt, basil and pepper. Stir-fry about 2 minutes or until cooking liquid is almost absorbed and vegetables are crisp-tender. Makes four 1 cup servings. Calories 70, fat less than 1 gram.