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Title: Stir-Fried Rice With Oriental Vegetables
Yield: 0 Servings

Ingredients

      1 c  shiitake mushroom; fresh,
           -sliced
           or oyster or button
           -mushrooms
    1/4 c  low-sodium chicken broth; or
           - beef broth
      1 c  Chinese long beans; cut in
           -1-inch pieces
           or fresh green beans
      1 c  bok choy; sliced
      1 c  carrots; sliced
      2 ts ginger root; grated
      2    garlic cloves; minced
      4    green onion; diagonally
           -sliced in
      1 c  bean sprouts
      2 c  cooked rice; cold,
           -long-grain whi
      2 tb light soy sauce
      1 tb water
           green onion fans; optional
           or green onion curls

Instructions

Trim stems from mushrooms and discard. Slice mushrooms; set aside.

Heat broth in a large nonstick wok or skillet. Add beans, bok choy,
carrots, gingerroot, and garlic to wok; cook and stir for 3 to 4 minutes or
till crisp-tender. Add green onions and sprouts to wok; cook and stir for
2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice,
soy sauce, and water to wok; cook for 2 minutes more or till heated
through. If desired, garnish with green onion fans or curls.

Nutritional Analysis: 299 mg sodium, 33 g carbohydrate, 156 calories, 1 g
total fat, 4 g fiber, 6 g protein, 91 % vit. A
27 % vit.

Source:
"Better Homes and Gardens Online"
Copyright:
"Meredith Corporation"

- - - - - - - - - - - - - - - - - - -

Per serving: 1368 Calories (kcal); 4g Total Fat; (2% calories from fat);
46g Protein; 320g Carbohydrate; 0mg Cholesterol; 1373mg Sodium
Food Exchanges: 18 Grain(Starch); 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates

NOTES : A practical way to use up leftover rice, this dish is terrific for
fans of fried rice.
Nutr. Assoc. : 0 2130706543 0 3568 2130706543 0 0 0 0 0 0 0 0 0 679
2130706543

Preparation Time: 0:00

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