• 2 tablespoons Dierbergs canola oil
• 1 tablespoon minced fresh ginger root
• Pinch ground red pepper
• 2 cups broccoli florets
• 1 carton (8 ounces) sliced mushrooms
• 1 cup slivered onion (about 1 medium)
• 2 cloves garlic, minced
• 1 carton (8.25 ounces) vegetable stock (divided)
• 6 cups sliced bok choy (about 6 ribs)
• 1 cup thinly sliced red bell pepper (about 1 medium)
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons cornstarch
• Freshly ground black pepper
• 8 ounces Chinese noodles, cooked according to package directions
• ½ cup chow mein noodles or coarsely chopped cashews

Heat wok or large skillet over medium-high heat. Add oil, ginger, and ground red pepper; stir-fry 1 minute. Add broccoli, mushrooms, onion, and garlic; stir-fry 1 minute. Add ½ cup stock; stir-fry 2 minutes. Add bok choy, bell pepper, and soy sauce; stir-fry 1 to 2 minutes.

 

In small bowl, stir together remaining stock and cornstarch until smooth. Whisk into vegetable mixture; cook until thickened, about 1 minute. Season with pepper.

 

Serve over hot cooked noodles; garnish with chow mein noodles.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 333
Cholesterol: 0 mg
Fat: 9 g
Sodium: 651 mg
Carbohydrates: 54 g
Protein: 12 g
Fiber:
Saturated Fat: N/A