4 Servings
1 cup chicken broth
1 tablespoon light soy sauce
freshly ground
black pepper
2 tablespoons cornstarch
2 tablespoons vegetable oil
6 stalks
celery, cut diagonally
2 onions, slivered
6 ounces bamboo shoots, drained
4
ounces mushrooms, sliced
16 ounces bean sprouts
7 ounces canned solid white
tuna in water
3/4 cup uncooked rice
Mix chicken broth, soy sauce and pepper. Stir in cornstarch until dissolved.
Slice celery diagonally 1/8 inch thick. Slice onions in very thin slices or slivers.
Cut mushrooms in slices. Heat oil in frying pan or wok over highest heat. When
hot, toss in celery and onions: stir fry 1 minute. Add bamboo shoots, mushrooms and
bean sprouts. Stir broth mixture and add to vegetables. Stir and cook just until
sauce is thickened. Add tuna and stir until hot and sauce is clear. Serve immediately
over fluffy rice.
Amount Per Serving
Calories 635 Calories from Fat
100
Percent Total Calories From:
Fat 16% Protein 21% Carb. 64%
Nutrient Amount per Serving Value
Total Fat 11 g 17%
Saturated Fat 2 g 9%
Cholesterol 21 mg 7%
Sodium 1969 mg 82%
Total Carbohydrate 101 g 34%
Dietary Fiber 13 g 52%
Sugars 0 g
Protein 33 g
Vitamin A 38% Vitamin C 19% Calcium 0% Iron 52%
