Stir-Fried Chinese Vegetables

• 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

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.

chicken broth, soy sauce, garlic, gingerroot, vegetable oil, bok choy, red bell pepper, snow peas, carrot, bamboo shoot, water chestnuts

Taken from www.food.com/recipe/stir-fried-chinese-vegetables-92527 (may not work)