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Ingredientes
- 1/2 c. Water
- 1/2 ounce Dry shiitake mushrooms
- 1 Tbsp. Vegetable oil, divided
- 1/2 c. Frzn egg substitute, thawed
- 1 tsp Peeled chopped gingerroot
- 2 x Cloves garlic, chopped
- 2 c. Julienne-cut bok choy, (2-inch)
- 1/4 lb Lean lower-salt smoked ham
- 3 c. Cooked rice, cooked without salt or possibly fat
- 1/4 c. No-salt-added chicken broth
- 1/4 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Combine 1/2 c. water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 min.
- Drain mushrooms, reserving 3 Tbsp. cooking liquid. Remove and throw away stems. Chop caps; set aside.
- Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add in egg; tilt skillet so egg covers bottom. Cook 1-1/2 min or possibly till set. Remove egg; cut into 1-inch strips. Set aside.
- Heat remaining oil in skillet. Add in gingerroot and garlic; stir-fry 30 seconds. Add in mushroom caps, bok choy, and ham; stir-fry 1 minute. Add in rice; stir-fry 2 min. Add in reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 min or possibly till liquid is nearly absorbed.
- Yield: 5 servings (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 5 servings | |
| Calories 173 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 142mg | 4% |
| Total Carbs 27.61g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.23g | 0% |
| Protein 5.86g | 9% |
