Ingredients Serves 4
| 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 |
Directions
- Prep
- Cook
- Ready
- 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)
Recipe originally inspired by Food.com with 5-star rating and 8 reviews.
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