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[edit] Ingredients
¾ |
|
2 |
tablespoons Oyster sauce |
2 |
teaspoons Light soy sauce |
1 |
teaspoon Cornstarch |
2 |
teaspoons Light sesame oil |
2 |
cups Sliced mushrooms |
7 |
Ca. Walnuts coarsely broken or chopped |
½ |
cup Diced red bell pepper |
½ |
cup Chopped scallions |
3 |
|
2 |
cups Hot cooked rice (white or brown) |
[edit] Preparation
Step 1 |
"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." |
Step 2 |
In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch. |
Step 3 |
Set aside. |
Step 4 |
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. |
Step 5 |
Add bell pepper, scallions and chicken; cook, stirring constantly, for 2 minutes. Add broth mixture; cook until thickened, about 10 seconds. |
Step 6 |
Serve with rice. |
Step 7 |
* 1 FA, 1-1/2 V, 1 P, 1 B, 6 C. |
