Stir-fried vegetables | RICARDO

Ingredients

• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) vegetable oil
• 6 baby bok choy, halved or quartered
• 1 carrot, julienned
• 1 small onion, sliced
• 1/2 cup (125 ml) canned water chestnuts, sliced
• 1 cup (250 ml) bean sprouts
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) fresh ginger, grated
• Salt