Weight Watchers Stir-Fried Chinese Vegetables: A Delicious and Healthy Recipe

Ingredients

Localized ingredient list prepared for quick scanning.

• 1/4 cup chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 cloves garlic (minced)
• 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 shoots (canned, drained)
• 1/4 cup sliced water chestnuts (canned, drained)

Method

Follow the steps in order for the best result.

1. In a small bowl, whisk together the chicken broth, reduced sodium soy sauce, minced garlic, and minced fresh ginger. Set aside.
2. Heat a large nonstick skillet or wok over medium-high heat. Add the chopped bok choy and bell pepper. Stir-fry for approximately 3 minutes, ensuring the vegetables are evenly cooked.
3. Pour the broth mixture into the skillet, then add the snow peas and thinly sliced carrot. Reduce the heat to medium and cook, stirring frequently, until the vegetables are tender-crisp and the sauce has thickened slightly, about 3 minutes.
4. Stir in the sliced bamboo shoots and water chestnuts. Continue to cook, stirring frequently, until all ingredients are heated through, about 1 minute.