Stir-fried Chinese Vegetables

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons grated fresh gingerroot
• 2 teaspoons vegetable oil
• 2 cups chopped bok choy
• 1 red bell pepper, cut into 1 " squares
• 1 cup snow peas, ends and strings removed
• 1/2 cup thinnly sliced carrot, diagonally cut
• 1/4 cup canned sliced bamboo shoot, drained
• 1/4 cup canned sliced water chestnuts, drained

Recipe

• 1 combine the first 4 ingredients in a small bowl and set aside.
• 2 heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
• 3 next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
• 4 add the last two items, cooking about 1 more minute, stirring frequently, until heated through.