Stir Fry Vegetables

We had Asian night recently in my house.  I made Peanut Sauce, rice, soy sauce marinaded chicken skewers, and these great vegetables.  I had never had bok choy, let alone cooked with it, before this.  It is very good.  These vegetables were very filling, and very good for you!  The most time consuming part is cutting up all the veggies, but other than that very easy and super fast!

Ingredients:

1/4 c chicken broth

1 tbsp reduced-sodium soy sauce

2 garlic cloves, minced

1 1/2 tsp minced peeled fresh ginger

2 tsp canola oil

1 red bell pepper, seeded and cut into 1-inch squares

2 cups chopped bok choy

1 c snow peas, trimmed

1/2 carrot thinly sliced

1/4 c drained canned sliced bamboo shoots

1/4 c drained canned sliced water chestnuts

Directions:

1.  In a small bowl, combine the broth, soy sauce, garlic, and ginger.

2.  In a large nonstick skillet, or a wok, heat the oil.  

3.  Add the bok choy and bell pepper, stir fry for 3 minutes.  Add the broth mixture, snow peas, and carrot.  Reduce heat and cook, stirring frequently for about 3-4 minutes.

4.  Stir in the bamboo shoots and water chest nuts.  Cook for another 1-2 minutes.