Weight Watchers Stir Fried Chinese Vegetables
photo by Rachel C.
- Ready In:
- 12mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup chicken broth
- 1 tablespoon reduced sodium soy sauce
- 2 garlic cloves (minced, I use 3-4, but I LOVE garlic!!)
- 1 1⁄2 teaspoons fresh ginger (peeled and minced)
- 2 cups 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 sliced bamboo shoot (canned, drained)
- 1⁄4 cup sliced water chestnuts (canned, drained)
directions
- In a small bowl, combine the broth, soy sauce, garlic and ginger.
- In a large nonstick skillet (wok works well too), heat the oil. Stir fry the 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 the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.
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Reviews
-
This was really easy, especially since I found a stir fry veggie mix in the produce aisle of the store! All I had to slice up was the pepper. I made some brown rice and served the veggies over the rice. I also cooked up some chicken (I cubed it first) in the sauce - I mixed extra. Tasty and filling. Thank you for posting!
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RECIPE SUBMITTED BY
xpnsve
Portland, Tennessee
SoCal transplant who pulled up her roots and moved alllllllllll the way to TN!