1. In a small bowl, combine the broth, soy sauce, garlic and ginger. 2. 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. 3. Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute. ---------------------------------------------------------------------------
Nutrition
Ingredients
