Nutty stir-fry

4 servings

Ingredients

Quantity Ingredient
¾ cup Low-sodium chicken broth
2 tablespoons Oyster sauce
2 teaspoons Light soy sauce
1 teaspoon Cornstarch
2 teaspoons Light sesame oil
2 cups Sliced mushrooms
7 Ca. Walnuts coarsely broken or chopped
½ cup Diced red bell pepper
½ cup Chopped scallions
3 ounces Smoked chicken or ham cut into strips
2 cups Hot cooked rice (white or brown)

Directions

"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 (½ cup rice) provides: * 1 FA, 1-½ 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

Related recipes