Stir Fried Chinese Vegetables
1/4 cup chicken broth
1 tbsp low-sodium soy sauce
2 clove garlic minced
1 1/2 tsp fresh ginger peeled and minced
2 cup broccoli chopped
1 red bell pepper seeded and cut into 1 inch squares
1 cup snow pea
1/2 carrot thinly sliced
1/4 cup canned water chestnuts sliced, drained
1/4 onion small, sliced
1. In a small bowl, combine chicken broth, soy sauce, onion, garlic and ginger.
2. In a large nonstick skillet or wok, heat the oil. Stir fry broccoli 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 bamboo shoots and water chestnuts; cook, stirring frequently, until heated through, about 1 minute.
Per Serving: Calories: 42, Total Fat: 0g, Sat Fat: 0g, Sodium: 212mg, Carbs: 8g, Fiber: 2g, Sugar: 4g, Protein: 3g, Weight Watchers SmartPoints: 1
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