Prep 20 mins
Cook 0 mins
Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)
- 1⁄4 cup chicken broth
- 1 tablespoon reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons grated fresh gingerroot
- 2 teaspoons vegetable oil
- 2 cups chopped bok choy
- 1 red bell pepper, cut into 1 " squares
- 1 cup snow peas, ends and strings removed
- 1⁄2 cup thinnly sliced carrot, diagonally cut
- 1⁄4 cup canned sliced bamboo shoot, drained
- 1⁄4 cup canned sliced water chestnuts, drained
- Combine the first 4 ingredients in a small bowl and set aside.
- Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
- Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
- Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.
Very good. I used sesame oil instead of vegetable oil and added a little bit of cornstarch to the sauce so it would thicken a little. I'll definitely use this recipe again. Thanks for posting!
made as per recipe, but I found it quite bland. Since I am alone, I have leftovers. Think I'll reheat using a little sesame oil and spice up with a little chili sauce.
Very good and so simple to make.