Three Pepper Stirfry - cooking recipe

Ingredients

3/4 cup chicken broth
2 teaspoons gingerroot, grated
2 garlic cloves, chopped
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 teaspoon hoisin sauce

Preparation

In 10 inch nonstick skillet, heat half of the broth to boiling over medium high heat. Add gingerroot and garlic; cook and stir 1 minute.
Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring until vegetables are tender and most of the liquid has evaporated. Stir in hoisin sauce.