Yield: 5 Servings
|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|
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.