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MUSHROOM STIR-FRY

Makes 8 servings.
This is an official 5 A Day recipe.

INGREDIENTS

    · 3/4 oz. Dehydrated mushrooms
    · 3 skinless chicken breasts, cubed
    · 3 carrots, julienned
    · 1 cup baby corn
    · 1 cup scallions
    · 6 cloves garlic, minced
    · 2 Tbsp. sherry
    · 8 cups white rice cooked
    · 1/4 cup canola oil
    · 1 red bell pepper, julienned
    · 1 cup bok choy, chopped
    · 1 cup snow peas
    · 1 Tbsp. fresh ginger, minced
    · 2 Tbsp. low-sodium soy sauce
    · 3/4 cup cashew, halved
     

DIRECTIONS

Soak the dehydrated mushrooms in boiling water for 20 minutes.

Heat 1/2 of the oil in a very hot skillet or wok.

Add chicken cubes; cook until opaque. Remove chicken reserve.

Add rest of oil to wok.

Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).

Sauté 3–4 minutes. Remove and reserve with chicken.

Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce.

Cook for 2 minutes. Sauce should begin to thicken.

Return vegetables and chicken wok. Heat 1 minute longer.

Serve on white rice.
 

    Nutritional Analysis Per serving:
    Calories, 451; Fat, 15g; Cholesterol, 25mg; Fiber, 4g; Sodium, 340mg; percent calories from fat, 30%.
     

Recipe provided by The Green House Fine Herbs.
 

 

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