Shanghai Stir Fry

• 2 c. bok choy
• 1 c. sugar snap peas
• 2 c. broccoli slaw
• 1 c. shitake mushrooms
• 1 c. button mushrooms
• 2 red peppers, sliced
• 1 sm. can sliced water chestnuts
• 1 T. minced fresh ginger
• 1.5 c. cheicken broth, enough to stir fry veggies
• 2 T. scallion chopped, green part only
• 1 T. wasabi mustard
• soy sauce to taste

1. Spray cooking spray or olive oil in non-stick skillet. add mushroom, peas, peppers, and bok choy and saute for 2 minutes. Add broccoli slaw. Slowly add enough broth to keep from burning. Add ginger, water chestnuts, and scallions and saute until soft but slightly crunchy. Mix wasabi mustard, soy sauce and chicken broth to from a sauce. Pour into pan and keep on low heat for about a minute. Add soy sauce to taste.

bok choy, sugar snap peas, broccoli slaw, shitake mushrooms, button mushrooms, red peppers, water, fresh ginger, cheicken broth, scallion, wasabi mustard, soy sauce

Taken from www.epicurious.com/recipes/member/views/shanghai-stir-fry-52137861 (may not work)