Vegetarian Buddha’s Delight

(can add meat if you wish)

Based on a Weight Watchers recipe, this was one of the first complete dishes my 16 year old daughter made completely on her own after deciding to eat vegetarian.

Sauce

• 1/4 cup vegetable broth
• 1 Tablespoon Tamari (premium soy sauce, contains more soy beans than regular soy sauce)
• 2 cloves garlic, peeled and minced
• 2 teaspoons ginger root, peeled and grated

Vegetables

• 2 teaspoons vegetable oil (canola, corn, etc.) or can substitute sesame oil
• 2 cups chopped bok choy leaves and part of the white stem
• 1 medium to large red or yellow bell pepper, seeds, stem and membranes removed, cut to bite-sized pieces
• 1 cup or 1 small cellophane package snow peas
• 1/2 cup shredded carrots
• 1/4 cup canned bamboo shoots, drained and sliced to bite-size
• 1/4 cup canned sliced water chestnuts, drained

Create sauce first; mix all four ingredients in a small bowl and set aside for later use.

Heat large, non-stick skillet over high heat for 45 seconds.  Pour in the oil and swirl to coat hot pan.  Add the pepper and then bok choy and stir fry 3 minutes.  Add the carrots, snow peas and sauce and reduce heat to medium.  Stir and cook for 3 more minutes. Stir in the bamboo shoots and water chestnuts, and cook one more minute.  Serve warm with brown rice.