Buddha’s delight

Points® value
Total Time
19 min
12 min
7 min
This vegetable stir-fry is traditionally served on the Chinese New Year. Unlike the take-out variety, this dish cooks the vegetables in just a scant amount of oil. Toss in a handful of chopped fresh cilantro or basil as you take the wok off of the heat. Garnish each serving with some sliced scallions if you like. Serve this with brown rice to make this a hearty meal. Reheat any vegetables in chicken or vegetable stock for a flavorful Chinese vegetable soup. If it fits your plan, you could even stir a beaten egg into the simmering broth so that it forms threads similar to egg drop soup.


Chicken broth

¼ cup(s)

Less sodium soy sauce

1 Tbsp


2 clove(s), minced

Fresh ginger

1½ tsp, fresh, peeled and grated

Canola oil

2 tsp

Uncooked bok choy

2 cup(s), shredded, chopped

Red bell pepper

1 medium, seeded and cut into seeded and cut into 1-inch squares

Snow peas

1 cup(s), whole, fresh, trimmed


½ medium, thinly sliced on the diagonal

Uncooked bamboo shoots

¼ cup(s), canned, drained and sliced

Canned water chestnuts

¼ cup(s), drained


  1. Combine the broth, soy sauce, garlic, and ginger in a small bowl.
  2. Heat a large, nonstick skillet or wok over high heat until a drop of water sizzles. Pour in the oil and swirl to coat the pan, then add the bok choy and bell pepper. Stir-fry about 3 minutes; add the broth mixture, snow peas, and carrot. Reduce the heat and cook, stirring frequently, until the vegetables are crisp-tender, about 3 minutes. Stir in the bamboo shoots and water chestnuts; cook, stirring frequently, until heated through, about 1 minute longer. Yields about 1 cup per serving.