- Total Time
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.
canned chicken broth¼ cup(s)
low sodium soy sauce1 Tbsp
garlic clove(s)2 clove(s), medium, minced
ginger root1 ½ tsp, fresh, peeled and grated
canola oil2 tsp
uncooked bok choy2 cup(s), chopped
sweet red pepper(s)1 medium, seeded and cut into seeded and cut into 1-inch squares
snow peas1 cup(s), fresh, trimmed
uncooked carrot(s)½ medium, thinly sliced on the diagonal
uncooked bamboo shoots¼ cup(s), canned, drained and sliced
canned water chestnut(s)¼ cup(s), drained
- Combine the broth, soy sauce, garlic, and ginger in a small bowl.
- 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.