1⁄4 cup chicken broth
1 tbsp low-sodium soy sauce
2 garlic cloves, minced
1 1⁄2 tsp fresh ginger, peeled and minced
2 cup bok choy, chopped
1 red bell pepper, seeded and cut into 1 inch squares
1 cup snow peas
1⁄2 carrot, thinly sliced
1⁄4 cup canned sliced bamboo shoots, drained
1⁄4 cup canned sliced water chestnuts, drained
- In a small bowl, combine chicken broth, soy sauce, garlic and ginger.
- In a large nonstick skillet or wok, heat the oil. Stir fry 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 bamboo shoots and water chestnuts; cook, stirring frequently, until heated through, about 1 minute.
- Per serving: 1 SmartPoints; 1 PointsPlus; 0 POINTS (old)
Source : allrecipes.Com