Nutty Stir-Fry
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
chicken broth, low salt
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 2 | teaspoons |
soy sauce, light
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
sesame oil
light |
|
| 2 | cups |
mushrooms
sliced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 3 | ounces |
chicken
or ham |
|
| 2 | cups |
rice
cooked, white or brown |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
chicken broth, low salt
|
|
| 30 | ml |
oyster sauce
|
|
| 10 | ml |
soy sauce, light
|
|
| 5 | ml |
cornstarch
|
|
| 10 | ml |
sesame oil
light |
|
| 473 | ml |
mushrooms
sliced |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 86.7 | ml/g |
chicken
or ham |
|
| 473 | ml |
rice
cooked, white or brown |
|
Directions
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.
