Chinese Vegetable Rice - 6 pts

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* Exported from MasterCook *

 

Chinese Vegetable Rice - 6 pts

 

Recipe By : " The 15 Minute Chinese Gourmet " by Elizabeth Chiu King

Serving Size : 5 Preparation Time :0:00

Categories : LowFat (less than 30%) Quick

Vegan Vegetarian

WW

 

Amount Measure Ingredient -- Preparation Method

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

Seasoning:

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

2 teaspoons cold water

Ingredients:

4 cups cooked long grain rice -- cooked at least a day in

advance

1/2 pound Napa cabbage -- or 1 package (10-ounce) chopped frozen

spinach, well thawed

1 large onion

6 medium fresh mushroom

3 tablespoons corn oil -- or vegetable or safflower

1/2 teaspoon minced fresh garlic -- or 1 large clove garlic, finely

minced

 

Before you start, separate kernels of cooked rice with your fingers and set

aside. Mix seasoning ingredients in small cup or bowl.

 

Wash Napa cabbage and cut crosswise into 1/2-inch wide strips. Peel onion, cut

off both ends, and thin-slice. Wash mushrooms and thin-slice. Place vegetables

in separate piles on tray. If using frozen spinach, drain well.

 

Heat skillet or wok on high for 30 seconds. Add oil and swirl to coat skillet

for 30 seconds longer. Add garlic. Stir-toss for 15 seconds. Add onion; stir

toss for 1 minutes. add mushrooms and stir-toss for 1 minute longer. Add Napa

cabbage. Stir-toss for 1 minute. Add seasoning and blend well. Cover and cook on

medium heat for 4 minutes longer.

 

Add cooked rice and blend well for 1 minute.

 

Serve hot, together with a [favorite] or tofu dish of your choice.

 

Makes 4 to 6 servings

 

Variation: If you have time and prefer to use freshly cooked rice, prepare rice

according to directions. While rice is steaming in covered pot, follow the above

steps. Fresh or frozen chopped chard or collard greens can be substituted for

the Napa cabbage, if preferred.

 

Description:

" 6 pts "

Cuisine:

" Chinese "

S(Formatted by Chupa Babi):

" 04.18.08 "

Copyright:

" 1986 "

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Per Serving (excluding unknown items): 288 Calories; 9g Fat (27.4% calories from

fat); 5g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 218mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : A simple combination of tastes. Stir-fried vegetables mixed with white

rice. Different - but a winner every time!

 

Nutr. Assoc. : 0 0 0 0 0 0 26023 0 0 0 0 20130