Stir-fried Chinese Vegetables

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.)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Combine the first 4 ingredients in a small bowl and set aside.
2. Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
3. 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.
4. Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.