1/4 chp chicken broth
1 Tbsp lite soy sauce
2 garlic cloves, minced
1 1/2 tsp grated peeled fresh ginger
2 tsp canola oil
2 cups chopped bok choy
1 red pepper, seeded and cut into 1" squares
1 cup fresh snow peas, trimmed
1/2 carrot, peeled and thinly sliced on diagonal
1/4 cup canned bamboo shoots, drained
1/4 cup canned water chestnuts, drained

Combine broth, soy sauce, garlic, and ginger in a small bowl  Heat a large nonstick skillet or wok over high heat until a drop of water sizzles.  Pour in the oil and swirl to coat the pan, then add bok choy and bell peppers.  Stir-fry about 3 minutes, then add broth mixture, snow peas, and carrots.  Reduce heat and cook, stirring frequently, until the vegetables are crisp-tender, about 3 minutes.  Stir in the bamboo shoots and water chestnuts.  Cook, stirring, until heated through, about 1 minute longer. 

Makes 6 servings at 1 pt per serving.

Did not say anything about Core, so I am unsure about that.