Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Water |
| ½ ounce | Dried shiitake mushrooms |
| 1 tablespoon | Vegetable oil, divided |
| ½ cup | Frozen egg substitute, thawed |
| 1 teaspoon | Peeled minced gingerroot |
| 2 \N | Cloves garlic, minced |
| 2 cups | Julienne-cut bok choy, (2-inch) |
| ¼ pounds | Lean lower-salt smoked ham |
| 3 cups | Cooked rice, cooked without salt or fat |
| ¼ cup | No-salt-added chicken broth |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
Combine ½ 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 1-½ 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@... on Jan 28, 1997.