Asian-Style Primavera

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
  • Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
  • Cook pasta according to package directions. Drain and 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 over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
  • Add chicken mixture to wok. Stir-fry for 2 to 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.
  • Stir for 1 minute or until thoroughly heated.
  • Garnish with green onion if desired.
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