In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes.
Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.
Add snow peas, cook for one minute and serve hot.
Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol, 27 mg calcium
you by Karen Mintzias
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