Stir Fried Chinese Vegetables - Bok Choy / White Vegetable

Chinese stir-fry vegetables are a common dish in any Chinese restaurants. But somehow I always find that my dish does not taste as good as those served in the restaurants. I often think that they had some secret ingredients which I do not have. And yes, they really do have secret ingredients. I have talked to some chefs and they are not willing to share their secrets and no, the secret ingredient is not MSG but their very own secret recipe. That aside, I find this recipe quite comparable to those they serve at Chinese restaurants. Let me know what you think about this recipe.

• 1/4 cup chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons grated fresh gingerroot
• 2 teaspoons vegetable oil
• 2 cups chopped bok choy
• 1 red bell pepper, cut into 1 " squares
• 1 cup snow peas, ends and strings removed
• 1/2 cup thinnly sliced carrot, diagonally cut
• 1/4 cup canned sliced bamboo shoot, drained
• 1/4 cup canned sliced water chestnuts, drained

Directions:

1. Combine the first 4 ingredients in a small bowl and set aside.
2. Then in a large work, heat the oil and add the cabbage and bell pepper.
3. Stir fry for about 3 minutes.
4. Then stir in the broth mixture, snow peas and carrots and reduce the heat.
5. Continue cooking for another 3 minutes
6. Lastly, add the last two items for another 1 minute and your are done.