Stir-fried Chinese Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.) Ingredients:
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 |
Directions:
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.
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