2 bags Skinny Dip Rice Pearls
, or any shape
1/2 lb extra lean ground beef
1/2 green pepper, sliced
1 cup bean sprouts
1/4 cup canned sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
1 green onion, thinly sliced
1 stalk celery, sliced
1/2 cup water
3 tablespoons low sodium soy sauce
1 teaspoon cornstarch
1 teaspoon beef bouillon powder
1 teaspoon grated fresh ginger
Drain, rinse and boil rice pearls for 1 minute. Drain again and dab with paper towels to dry. Place in a bowl and sprinkle lightly with soy sauce. Toss to mix and let sit to soak up flavors.
In a bowl combine cornstarch, ginger and broth powder. Stir in water and soy sauce until blended, set aside. In a nonstick skillet cook the beef, celery, mushrooms, peppers and onion until meat is cooked. Drain fat. Stir in bean sprouts and water chestnuts.
Stir in soy sauce mixture. Cook 2 minutes while stirring until thickened. Serve over hot Skinny Dip Rice Pearls or add to the skillet to mix with sauce.
Calories: 91.....Carbs: 4 grams.....Protein: 12 grams
Fat: 3 grams Fiber: 2 grams WW Points Plus: 2