• 2 Tbs. sesame oil
• 6 ounces carrots, cut into strips
• 1 green pepper, cored, deseeded and cubed
• 9 ounces flat mushrooms, sliced
• 1/2 lb. canned bamboo shoots, drained
• 2 Tbs. light soy sauce
• 2 Tbs. Hoisin sauce
• 2 Tbs. vegetable stock

Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.

Per serving: calories 132, fat 7.8g, 49% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 14.3g, fiber 4.3g, sugar 2.8g, sodium 435mg, diet points 2.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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