Serves 4

Use this basic recipe anytime you want to stir-fry vegetables. The only thing that will change is the stir-frying time for different types of vegetables.

2 tablespoons oil for stir-frying

1 teaspoon minced ginger

1 8-ounce can bamboo shoots, rinsed and drained

¼ teaspoon salt

1 can water chestnuts, rinsed and drained

½ cup chicken broth

1 tablespoon soy sauce

1 teaspoon sugar

1 green onion, cut into 1½-inch pieces

• Cut the water chestnuts in half.

• Add the oil to a preheated wok or skillet. When the oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the bamboo shoots. Stir-fry for 1–2 minutes, and add the salt. Mix in and add the water chestnuts. Stir-fry for 1–2 more minutes, and then add the chicken broth, soy sauce, and sugar.

• Bring the broth to a boil, and then turn down the heat and simmer for a few more minutes, until everything is nicely cooked through. Stir in the green onion and serve.