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
Transcribed cooking instructions as an idea can be traced far back into the distant past, at least as far back as the ancient Egyptians, and quite possibly further than that. Having said that, these, old cook books were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are a few ancient tablets in ancient Sumerian describing 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 exhilarated and blissful. Later, there were a couple of recipe books which date from the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and powerful of that time. For the centuries that followed, the rich and powerful families of Wesstern Europe competed to serve up the most exotic banquets, and consequentially cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cooking books were in great demand, as a result of more people being able to read, people having more leisure time and having more disposable income. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Nutty Stir Fry recipe.
