---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Nutty Stir-Fry
  Categories: Main dish, Stir-fry, Wt-watchers
       Yield: 4 servings
  
     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
            -- (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
  
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