Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Low-sodium chicken broth - coarsely broken or chopped
2 tb Oyster sauce 1/2 c Diced red bell pepper
2 ts Light soy sauce 1/2 c Chopped scallions
1 ts Cornstarch 3 oz Smoked chicken or ham
2 ts Light sesame oil -- cut into strips
2 c Sliced mushrooms 2 c Hot cooked rice
7 Ca. Walnuts -- (white or brown)

"Once the chopping is out of the way, this stir-fry is
lightening-quick to fix -- so have all the ingredients ready before
you start to cook."

In a small bowl, combine broth, oyster sauce, soy sauce and
cornstarch. Set aside.

Heat a nonstick large skillet or wok over high heat for 1 minute.
Add oil, mushrooms and walnuts; cook, tossing constantly with
spatula, 1 minute.

Add bell pepper, scallions and chicken; cook, stirring constantly,
for 2 minutes. Add broth mixture; cook until thickened, about 10
seconds. Serve with rice.

Each serving (1/2 cup rice) provides: * 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.

Per serving: * 274 cal, 12 g pro, 36 g car, * 9 g fat: 4 g poly, 3 g
mono, 1 g sat * 689 mg sod, 19 mg chol.

Source: Wonderful World of Walnuts Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias

Browse by categories