Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

5

  ounces

  bamboo shoots - canned -- drained

5

  ounces

 water chestnuts - canned -- drained and sliced

4

  ounces

  ham slice - extra lean -- diced

2

  cups

  rice

1/4

  cup

  low sodium soy sauce

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

1

  tablespoon

  plum sauce

1

  tablespoon

  hoisin sauce

1

  teaspoon

  five-spice powder

1

  cup

  frozen green peas

2

  tablespoons

  vegetable oil

Mix soy sauce, hoisin, and plum sauce together. Set aside.

Add oil to wok or large frying pan and heat to medium. Add shallot and cook for a couple of minutes or until softened.

Add garlic and ginger to pan and cook 30 seconds or until fragrant.

Add bamboo shoots, water chestnuts, ham, and peas to pan. Cook until warmed through.

Add rice to pan and heat until warmed through.

Push rice mixture to sides and add sauce mixture to middle. Heat until boiling.

Add five spice powder and mix the rice and vegetables until coated with sauce.

Makes 6 Servings