| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Meats | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | oz | Dried shiitake mushrooms |
| 1 | tb | Vegetable oil, divided |
| 1/2 | c | Frozen egg substitute, thawed |
| 1 | ts | Peeled minced gingerroot |
| 2 | Cloves garlic, minced | |
| 2 | c | Julienne-cut bok choy, (2-inch) |
| 1/4 | lb | Lean lower-salt smoked ham |
| 3 | c | Cooked rice, cooked without salt or fat |
| 1/4 | c | No-salt-added chicken broth |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Combine 1/2 cup water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard stems. Chop caps; set aside. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside. Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup). Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g Carbohydrate; 11mg Cholesterol; 525mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 151 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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