Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Sautéed mushrooms, snap peas, onions and water chestnuts in a soy sauce, brown sugar and ginger sauce.

Servings

0.5 tsp fresh ginger root , chopped
0.25 tsp hot red pepper flakes
2 tsp canola oil
0.25 cup low sodium vegetable broth
2 tbsp light soy sauce (gluten free)
1 tsp Cornstarch
1 tsp packed brown sugar
6 oz sugar snap peas (equal to 1 cup)
2 cup chopped bok choy , washed and cut into small pieces
1 cup sliced carrots
1 cup fresh mushroom slices
4 fresh green onions , sliced
1 medium red bell peppers , sliced
1 medium garlic cloves , minced
0.5 cup sliced water chestnuts , drained

1 Whisk broth, soy sauce, cornstarch, brown sugar, ginger and red pepper together in a small bowl and set aside.
2 Heat oil in a large wok or skillet. Add vegetables - peas through red pepper.
3 Stir fry 1 to 4 minutes, until vegetables start to soften. Add garlic and water chestnuts and continue to cook for 1 minute
4 Add sauce and saute for 1 to 2 minutes until sauce thickens.