2 tsp. minced ginger
2 lg. cloves garlic, minced
1/2 c. defatted chicken stock
3 tbsp. reduced sodium soy sauce
3 c. sliced mushrooms
2 c. sliced bok choy
1 c. diced bell pepper
1 c. diced carrots
1 1/4 c. sliced water chestnuts
4 c. cooked brown rice
1 c. chopped green onions
1 1/2 tsp. sesame seeds, toasted

1. Saute ginger and garlic in 1/4 cup chicken stock and soy sauce.

2. Add mushrooms, bok choy, bell pepper, carrots, water chestnuts, and rice. Cook until vegetables are tender, adding more chicken stock as needed.

3. Add green onion and sesame seeds. Makes 10 servings. Each 1 cup serving contains 120 calories, 7% fat, 173 mg sodium, and 0 mg cholesterol.