Ingredients
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1/4 cup chicken broth
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1 tablespoon reduced sodium soy sauce
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2 garlic cloves (minced, I use 3-4, but I LOVE garlic!!)
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1 1/2 teaspoons fresh ginger (peeled and minced)
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2 cups bok choy (chopped)
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1 red bell pepper (seeded and cut into 1-inch squares)
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1 cup snow peas
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1/4 cup sliced bamboo shoot (canned, drained)
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1/4 cup sliced water chestnuts (canned, drained)
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1/2 carrot (thinly sliced)
Instructions
- In a small bowl, combine the broth, soy sauce, garlic and ginger.
- In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
- Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.