Ingredients:
1 T. olive oil
1 minced onion
1 minced garlic clove
1 c. diced celery
1 c. diced mushrooms
1 c. soybean sprouts
1 c. cooked brown rice
1 T. lite soy sauce
Directions:
Heat vegetable oil in a large skillet or wok. Add onion, garlic, celery, and mushrooms. Stir-fry 5 minutes. Add bean sprouts, cooked rice, and soy sauce. Cook until rice is heated. Serves 4.
Nutritional Information:
Calories per serving: 215; protein: 6 grams; carbohydrate: 29 grams; fat: 9 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.
