Nutty stir-fry

Yield: 4 Servings

Ingredients:

3/4 c Low-sodium chicken broth
2 tb Oyster sauce
2 ts Light soy sauce
1 ts Cornstarch
2 ts Light sesame oil
2 c Sliced mushrooms
7 Ca. Walnuts - coarsely broken or chopped
1/2 c Diced red bell pepper
1/2 c Chopped scallions
3 oz Smoked chicken or ham -- cut into strips
2 c Hot cooked rice

Instructions:

-- (white or brown) 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 (1/2 cup rice) provides: * 1 FA 1-1/2 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