1 cup onion, thinly sliced
1 tsp minced garlic
1 tsp grated gingerroot
1/4 cup dry sherry
1 cup sliced bok choy
1/2 cup broccoli florets, broken into pieces
1/2 cup sliced mushrooms
1/2 cup red bell pepper, julienned
1/4 cup defatted Chicken Stock
1 cup mung bean sprouts
1/2 tsp Chinese five-spice powder
1 Tbs low-sodium soy or tamari sauce, or to taste
1 Tbs arrowroot powder


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).
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.