Buddha's Delight: Stir-Fried Chinese Vegetables

This recipe, originally from Weight Watchers magazine, was just the thing for a supper during my week of "recovery" from too much food in Santa Fe and New York. I adapted it to add some additional flavor without too many more calories.

Be aware that the recipe will feed four as a main course. So, unless everyone in the family is joining you on the health kick...or you want a lot of leftovers for lunches and snacks, feel free to adjust the amounts called for.

Buddha's Delight: Stir-Fried Chinese Vegetables
Serves 4-6.

1/4 cup vegetable (or chicken) broth
1 tablespoon low-sodium soy sauce
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon chili oil (Substitute canola oil if you must, but throw in a pinch of red pepper flakes later in the cooking to add some heat.)
1 head bok choy, chopped
1 red bell pepper, cut into 1/2 inch chunks
1/2 white onion, coarsely chopped
1 cup fresh snow peas, trimmed
1 carrot, grated
2 tablespoons hoisin sauce
1 can sliced water chestnuts, drained
Drizzle of toasted sesame oil

Combine the broth, soy sauce, garlic and ginger in a small bowl. Set aside.

Heat a wok over high heat until a drop of water sizzles in it. Pour in the oil and swirl to coat the pan. Add the bok choy, bell pepper and onion. Stir-fry over high heat for three minutes.

Add the reserved broth mixture, snow peas and carrot. Reduce the heat and cook, stirring frequently, until the vegetables are crisp-tender, about three minutes.

Add hoisin sauce and water chestnuts. Cook, stirring frequently, until heated through, about 1 minute.

Drizzle with toasted sesame oil and stir. Serve immediately over rice. (Brown rice to be extra healthy.)