Name: Fried Rice with Bok Choy, Ham, and Egg
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

Sexual relations within marriage are holy and good (Hebrews 13:4). 1. Pleasure in sexual relations (like pleasure in eating or in the performance of other bodily functions) is not forbidden but rather assumed (Proverbs 5:18-19 and Song of Solomon). 2. Sexual pleasure is to be regulated by the key principle that one’s sexuality does not exist for himself or for his own pleasure, but for his partner. 3. Sexual relations are to be regular and continuous. 4. The principle of mutual satisfaction means that each party is to provide the sexual enjoyment which is “due” his or her spouse whenever needed. 5. There is to be no sexual bargaining. 6. Sexual relationships are equal and reciprocal (Harry McGee).

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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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