Buddha’s Delight

Smartpoints value per serving
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.


canned chicken broth

¼ cup(s)

low sodium soy sauce

1 Tbsp

garlic clove(s)

2 medium clove(s), minced

ginger root

1½ tsp, fresh, peeled and grated

canola oil

2 tsp

uncooked bok choy

2 cup(s), chopped

sweet red pepper(s)

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

snow peas

1 cup(s), fresh, trimmed

uncooked carrot(s)

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


  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.


Brown rice would make a nice accompaniment to this dish (1/2 cup cooked rice for each serving will increase the SmartPoints value).

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