Stir-Fried Chinese Vegetables - cooking recipe

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

Preparation

Combine the first 4 ingredients in a small bowl and set aside.
Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
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.
Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.