1/2 c. chicken broth
1/2 tsp. salt
1 tsp. sugar
2 tsp. soy sauce
4 tbsp. olive oil
1 c. chopped cabbage
2 carrots, julienne strips, steamed
1 can bamboo shoots, drained
1 med. zucchini, unpeeled, cut in julienne strips
1 (6 oz.) pkg. Chinese pea pods, thawed

Combine broth, salt, sugar, soy. Heat oil in skillet. Add carrots, cabbage, zucchini, bamboo, pea pods and stir fry until tender. Add chicken stock and cook, covered 3 more minutes.