Asian Primavera Stir Fry Recipe
- 1 ounce dry shiitake mushrooms
- 1 Tbsp. cornstarch
- 6 ounce dry fettuccine
- 12 ounce skinless, boneless chicken breast halves, cut into bite-size pcs
- 2 Tbsp. dry sherry
- 2 Tbsp. light soy sauce
- 1 Tbsp. grated fresh ginger
- 2 clv garlic, chopped Nonstick cooking spray
- 1 c. sugar snap peas (strings and tips removed)
- 8 ounce tiny whole carrots with tops (about 12), trimmed
- 4 x green onions, bias-sliced into 1-inch pcs Green onion strips (optional)
- Fettuccine, ginger, and sugar snap peas come together with chicken, carrots, and dry mushrooms for a satisfying meal which delivers on taste and nutrition.
- 1.
- In a small bowl combine dry mushrooms and 1 c. hot water; let stand for 15 min.
- Drain mushrooms, squeezing out excess liquid; reserve liquid.
- Slice mushroom caps; throw away stems.
- Stir cornstarch into reserved mushroom liquid.
- 2.
- Meanwhile, cook pasta according to package directions.
- Drain; keep hot.
- 3.
- In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
- 4.
- Lightly coat a wok or possibly large skillet with nonstick cooking spray.
- Heat wok or possibly skillet over medium-high heat.
- Stir-fry sugar snap peas and carrots for 3 to 4 min or possibly till crisp-tender.
- Add in green onions and stir-fry for 1 minute more.
- Remove vegetables from wok; set aside.
- Add in chicken mix to wok.
- Stir-fry for 2 to 4 min or possibly till chicken is no longer pink.
- Push chicken from center of wok.
- Stir cornstarch mix; add in to center of wok.
- Cook and stir till thickened and bubbly.
- 5.
- Return vegetables to wok.
- Add in mushrooms and pasta.
- Stir to coat with sauce.
- Cook and stir for 1 minute or possibly till heated through.
- If you like, garnish with green onion curls.
- Makes 4 servings.
shiitake mushrooms, cornstarch, skinless, sherry, soy sauce, ginger, garlic, sugar snap peas, carrots, green onions
Taken from cookeatshare.com/recipes/asian-primavera-stir-fry-70497 (may not work)