- 1 teaspoon peanut oil
- 3 tablespoons minced shallots
- 2 carrots, sliced diagonally
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 cup chopped bok choy
- 1/3 cup low sodium, low fat vegetable broth
- 1 tablespoon light soy sauce
- Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.