Canned chicken broth
Low sodium soy sauce
2 medium clove(s), minced
1½ tsp, fresh, peeled and grated
Uncooked bok choy
2 cup(s), chopped
Sweet red pepper(s)
1 medium, seeded and cut into seeded and cut into 1-inch squares
1 cup(s), fresh, trimmed
½ medium, thinly sliced on the diagonal
Uncooked bamboo shoots
¼ 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.