Ingredients:

• 1 cup cold water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon Asian chili paste (optional)
• 1 tablespoon oil
• 4 cups bite-size broccoli florets (about 1/2 head or frozen)
• 1 red bell pepper, sliced thin
• 12 button mushrooms, halved if small or sliced if large (1 small can of mushrooms)
• 1 tablespoon chopped fresh ginger root
• 2 garlic cloves, chopped
• 1 small head coarsely chopped bok choy (about 2 cups chopped) or 2 cups of romaine lettuce
• 1 cup snow peas, trimmed or 1 cup of sweat peas
• 1 bunch scallions, root and 1 inch of green part trimmed and discarded, remainder cut diagonally into 1-inch pieces
• 1/2 cup bean sprouts
• cooked rice or pasta

Directions:

• Whisk the water, soy sauce, cornstarch, rice vinegar, sesame oil, and chili paste (if using) together in a small bowl, and set aside.
• Heat a large nonstick skillet or a wok over high heat.
• When the pan is smoking hot, carefully add the oil.
• Add the broccoli, bell pepper, and mushrooms, and cook until the broccoli is bright green, 2-4 minutes.
• Push the vegetables aside to make a clearing in the center of the pan.
• Add the ginger and garlic and cook until just golden, about 1 minute.
• Stir in the bok choy and snow peas and cook until they are bright green but still retain some of
  their crunch, about 2 minutes.
• Stir the reserved soy sauce mixture to recombine, then pour into the skillet, and bring to a boil.
• Add the scallions and bean sprouts, and cook for one minute longer.
• Serve immediately. It is great served over rice or pasta.