Asian Primavera Stir-Fry

(Courtesy of Better Homes and Gardens)

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.