Title: Chinese stir-fried vegetables over rice
 Categories: Vegetables, Side dishes, Low fat, Breads, Muffins & r
      Yield: 6 Servings
 
      1 c  Onion -- thinly sliced
      1 ts Minced garlic
      1 ts Grated gingerroot
    1/4 c  Dry sherry
      1 c  Sliced bok choy
    1/2 c  Broccoli florets -- broken
           Into pieces
    1/2 c  Sliced mushrooms
    1/2 c  Red bell pepper --
           Julienned
    1/4 c  Defatted Chicken Stock
      1 c  Mung bean sprouts
    1/2 ts Chinese five-spice powder
      1 tb Low-sodium soy or tamari
           Sauce -- or to taste
      1 tb Arrowroot powder
 
  1. In a wok or large skillet over medium-high heat, saute onion,
  garlic, and gingerroot in sherry for 5 minutes, stirring frequently.
  Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and
  steam until vegetables are tender-crisp (about 5 minutes).
  
  2. Add bean sprouts and cook 1 minute. In a small bowl combine
  five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until
  mixture thickens (about 1 minute). Serve hot.
  
  Note: Chinese five-spice powder, a blend that typically includes
  fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is
  available in Chinese markets.