Ingredients:
2 T. olive oil
1 minced garlic clove
1 sliced onion
3/4 c. diced celery
1 c. sliced mushrooms
1 lb. bean sprouts
1/4 t. ground ginger
1 T. soy sauce
Directions:
In a large skillet or wok, heat oil. Add garlic, onion, and celery. Cook 1 minute, stirring continually. Add mushrooms and bean sprouts and continue cooking 1 more minute. Season with ginger and soy sauce. Heat thoroughly, and serve over rice or pasta. Serves 2.
Nutritional Information:
Calories per serving: 193; protein: 5 grams; carbohydrate: 13 grams; fat: 14 grams; cholesterol: 0.0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.
