Weight Watchers Stir Fried Chinese Vegetables

• 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)

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.

chicken broth, soy sauce, garlic, fresh ginger, bok choy, red bell pepper, snow peas, carrot, bamboo shoot, water chestnuts

Taken from www.food.com/recipe/weight-watchers-stir-fried-chinese-vegetables-229628 (may not work)