In a large skillet over high heat, heat oil until hot. Add the mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon cube dissolves, about 4 minutes. Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper. Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute. Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice. YIELD: 8 Portions
Per Serving: 108 Calories (31.3% from fat); 4g Fat (1g Sat, 3g Mono, trace Poly); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 112mg Sodium. Food Exchanges; 1 Grain (Starch); 1/2 Vegetable; 1/2 Fat.