Stir Fried Chinese Vegetables


14 cup chicken broth

1 tbsp low-sodium soy sauce

2 garlic cloves, minced

1 12 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
12 carrot, thinly sliced
14 cup canned sliced bamboo shoots, drained
 14 cup canned sliced water chestnuts, drained


  1. In a small bowl, combine chicken broth, soy sauce, garlic and ginger.
  2. 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.
  3. Stir in bamboo shoots and water chestnuts; cook, stirring frequently, until heated through, about 1 minute.
  4. Per serving: 1 SmartPoints; 1 PointsPlus; 0 POINTS (old)

Source : allrecipes.Com

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