| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | water |
| 1/2 x ca. 30 g | Dried shiitake mushrooms |
| 1 Esslöffel | vegetable oil divided |
| 1/2 Tasse | Frozen egg substitute, thawed |
| 1 Teelöffel | Peeled minced gingerroot |
| 2 | cloves garlic minced |
| 2 Tasse | Julienne-cut bok choy, (2-inch) |
| 1/4 x ca. 450 g | Lean lower-salt smoked ham |
| 3 Tasse | Cooked rice, cooked without salt or fat |
| 1/4 Tasse | No-salt-added chicken broth |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
|
Combine 1/2 cup water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 minutes.
Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard stems. Chop caps; set aside.
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside.
Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup).
Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g Carbohydrate; 11mg Cholesterol; 525mg Sodium
|
|
Anmerkungen zum Rezept:
|
