Ingredients:
1 oz. dried shiitake mushrooms
1 Tbsp. cornstarch
6 oz. dried fettuccine
12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. dry sherry
2 Tbsp. light soy sauce
1 Tbsp. grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 c. sugar snap peas, strings and tips removed
8 oz. tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces
Directions:
In a small bowl, combine dried mushrooms and 1 c. water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserves mushroom liquid.
Meanwhile, cook pasta according to package directions. Drain; keep warm.
In a bowl, stir together the chicken, sherry, soy sauce, ginger and garlic; set aside.
Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3-4 minute or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2-4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls.
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