3/4 cup low-sodium chicken broth
2 tbsp oyster sauce
2 tsp light soy sauce
1 tsp cornstarch
2 tsp light sesame oil
2 cup sliced mushrooms
7 ca. walnuts coarsely broken or cho, pped
1/2 cup diced red bell pepper
1/2 cup chopped scallions
3 oz smoked chicken or ham - cut into st, rips
2 cup hot cooked rice - (white or brown)
Directions
"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
Servings: 4 servings
Nutty Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Weight Watchers
The History of Recipes
Experts have tracked the existance of recipes back into distant history, in truth as far into history as ancient Egypt, and possibly even further than that. Having said that, generally, these old recipes were just very simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Closer to modern times, we have two interesting recipe books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new foods and spices caused a torrent in publications on food, most of which still exist in private libraries. During the succeeding few hundred years, the wealthy families of Europe tried to serve up the most exotic meals, and as a result cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording recipes common in their social group. Like it or not, the introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Nutty Stir Fry recipe.
