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1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth
1 tablespoon grated ginger root
3 cloves garlic, finely chopped
2 medium red bell peppers, thinly sliced
2 medium yellow bell pepper, thinly sliced
1 medium orange or green bell pepper, thinly sliced
1 1/2 tablespoons hoisin sauce
Hot cooked couscous, if desired
1. Heat half of the broth to boiling in nonstick wok or 10-inch skillet over medium-high heat. Add gingerroot and garlic; stir-fry 1minute.
2. Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring occasionally, until bell peppers are tender and most of liquid has evaporated. Stir in hoisin sauce. Serve over couscous.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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