This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.
- 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)
- 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.