Cook Without Book

                Ingredients 4  dried Chinese (or shiitake) mushrooms 1/4 cup   tree ears, optional 4 cups   canned chicken broth 5 tablespoons   rice wine vinegar 1/4 cup   lean pork (from a center-cut pork chop), cut into julienne strips 1  block firm tofu (about 4 ounces), rinsed and cut into 1/4-inch cubes (about 3/4 cup) 1/3 cup   matchstick-cut canned bamboo shoots, rinsed and drained 2 tablespoons   cornstarch 1  large egg, well-beaten 1 teaspoon   toasted sesame oil 1/4 teaspoon   ground white pepper 1/8 teaspoon   granulated sugar 2 tablespoons   chopped scallions Preparation In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes. Drain and squeeze dry; reserve soaking liquid. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes. Drain and squeeze dry. Remove any h...

              Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese. Bake at 350° for 50 minutes or u...