Instructions: 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 over rice.

Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.

Chinese five-spice powder, garlic, and gingerroot, and eliminates the fat from cooking oils. The selection of fresh vegetables can change with the season and availability of produce. Try marinating a few of the vegetables in the sherry, garlic, and gingerroot for several hours before adding to the wok.

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