For : 5 servings
Serving Size : 1 cup plus ½ cup rice
1 Tablespoon margarine
½ Cup sliced green onions
1 8-Ounce can sliced bamboo shoots, drained
2 4-Ounce cans sliced mushrooms, drained
1 1-Pound can chinese vegetables, drained
1/3 Cup water
¼ Teaspoon instant chicken bouillon
2 Teaspoons cornstarch
¼ Teaspoon garlic slat
¼ Teaspoon celery slat
Dash of peppercorns
2 6 ½ -Ounce cans water-packed tuna, drained
1 Medium tomato, cut in wedges
1 Cup shredded raw spinach
2½ Cups cooked rice
Soy sauce* as desired
|
Melt margarine; saute onions, bamboo shoots, and mushrooms
for 2 minutes.
Add chinese vegetables.
*Sodium content of soy sauce not included in estimate.
Mix together water, bouillon, cornstarch, garlic slat, celery salt,
and pepper. Add to vegetables. Simmer 3 minutes.
Stir in tuna, tomato, and spinach. Heat through.
Serve over rice, with soy sauce as desired. |
