Weight Watchers Stir Fried Chinese Vegetables
Total Time: 12 mins
Preparation Time: 5 mins
Cook Time: 7 mins
Ingredients
- Servings: 4
- 1/4 cup chicken broth
- 1 tablespoon reduced sodium soy sauce
- 2 garlic cloves (minced, i use 3-4, but i love garlic!!)
- 1 1/2 teaspoons fresh ginger (peeled and minced)
- 2 cups bok choy (chopped)
- 1 red bell pepper (seeded and cut into 1-inch squares)
- 1 cup snow peas
- 1/2 carrot (thinly sliced)
- 1/4 cup sliced bamboo shoot (canned, drained)
- 1/4 cup sliced water chestnuts (canned, drained)
Recipe
- 1 in a small bowl, combine the broth, soy sauce, garlic and ginger.
- 2 in a large nonstick skillet (wok works well too), heat the oil. stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
- 3 stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.
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