Serves: 4
Total Calories: 50

2 teaspoons grated ginger root
2 cloves garlic, finely chopped
1/4 cup reduced-sodium chicken broth
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 , medium green pepper, , thinly sliced
1 tablespoon hoisin sauce

Spray nonstick wok or 10-inch skillet with nonstick cooking spray heat over medium-high heat. Add gingerroot and garlic stir-fry 1 minute. Add broth heat until boiling. Add bell peppers. Cook 5 to 8 minutes, stirring occasionally, until crisp-tender. Stir in hoisin sauce.
1 Serving: Calories 20 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 30mg Carbohydrate 5g (Dietary Fiber 1g) Protein 1g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 50
Calories from Fat: 3

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