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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
bok choy	2	cups	chopped	298.9	22.834	17.003	15.925
red bell pepper	1		seeded cut	-	-	-	-
snow pea	1	cup		-	-	-	-
carrot	1/2		sliced	26.24	6.1312	0.5952	0.1536
bamboo shoot	1/4	cup	sliced canned drained	10.1925	1.963	0.9815	0.1132
water chestnut	1/4	cup	sliced canned drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.