3/4 c  Low-sodium chicken broth

      2 tb Oyster sauce

      2 ts Light soy sauce

      1 ts Cornstarch

      2 ts Light sesame oil

      2 c  Sliced mushrooms

      7    Ca. Walnuts

           - coarsely broken or chopped
    1/2 c  Diced red bell pepper

    1/2 c  Chopped scallions

      3 oz Smoked chicken or ham

           -- cut into strips
      2 c  Hot cooked rice

           -- (white or brown)
  "Once the chopping is out of the way, this stir-fry is lightening-quick to
  fix -- so have all the ingredients ready before you start to cook."
  In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.
  Set aside.
  Heat a nonstick large skillet or wok over high heat for 1 minute.  Add
  oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1
  minute.
  Add bell pepper, scallions and chicken; cook, stirring constantly, for 2
  minutes.  Add broth mixture; cook until thickened, about 10 seconds.
  Serve with rice.
  Each serving (1/2 cup rice) provides:
  * 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.
  Per serving:
  * 274 cal, 12 g pro, 36 g car,
  * 9 g fat: 4 g poly, 3 g mono, 1 g sat
  * 689 mg sod, 19 mg chol.
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias