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
It is quite possible to trace the history of recipes way back into the distant past, certainly as far back into recorded history as early Egypt, and possibly even further. In practice though, mostly, these early cookbooks were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know like bay, mint and parsley. Closer to modern times, there are a couple of cookery books which were published in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that appears on menues today, but rather descriptions of the types of food on the tables of the nobility of the time. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in recipe manuscripts, some of which still exist in academic collections. During the succeeding few centuries, the powerful families of the West competed to serve the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books are highly popular mostly as a result of better eduction, more free time and having more money. |
We hope you enjoy this Nutty Stir Fry recipe.
