An Asian stir-fry that is done in less than 30 minutes. Mushrooms can also taste good in this if you want to add them during the cooking.
1/2 cup vegetable broth
2 Tbl arrowroot or cornstarch
2 Tbl rice vinegar
1 Tbl agave nectar
1 Tbl soy sauce
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1 Tbl oil
2 cloves garlic
2 heads of baby bok choy, chopped
1 8 oz can sliced water chestnuts, drained
1/2 cup shredded carrot
1 cup fresh bean sprouts
Directions: Mix the broth, arrowroot, rice vinegar, agave , soy sauce, ginger and red pepper in a small bowl until smooth. Set aside. Heat oil in a large skillet. Add garlic, bok choy, water chestnuts and carrot. Stir fry 2 minutes or until tender crisp. Stir in the broth mixture and bring to a boil. Boil for one minute. Remove from heat. Add bean sprouts, toss until well blended. Season to taste, as desired. Serve with cooked rice.