2 teaspoon grated gingerroot
2 cloves garlic, finely chopped
1/4 cup reduced sodium chicken broth
1 each, medium red, yellow and orange bell pepper, thinly sliced
1 tablespoon hoisin sauce (in ethnic foods section)

Spray nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add gingerroot and garlic and stir-fry for 1 minute. Add broth and heat to boiling. Add peppers and cook 5-8 minutes or until crisp tender. Stir in hoisin sauce and serve.

Makes 4 Servings
Serving Size: 6 ounces