Mushroom Stir-fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 ounce dried mushroom
• 3 skinless chicken breasts, cubed
• 3 carrots, julienned
• 1 cup baby corn
• 1 cup scallion
• 6 cloves garlic, minced
• 2 tablespoons sherry wine
• 8 cups rice, cooked
• 1/4 cup canola oil
• 1 red bell pepper, julienned
• 1 cup bok choy, chopped
• 1 cup snow peas
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low sodium soy sauce
• 3/4 cup cashews, halved

Recipe

• 1 soak the dehydrated mushrooms in boiling water for 20 minutes.
• 2 heat 1/2 of the oil in a very hot skillet or wok.
• 3 add chicken cubes; cook until opaque.
• 4 remove chicken and reserve.
• 5 add rest of oil to wok.
• 6 add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).
• 7 sauté 3- 4 minutes.
• 8 remove and reserve with chicken.
• 9 add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce.
• 10 cook for 2 minutes.
• 11 sauce should begin to thicken.
• 12 return vegetables and chicken to wok.
• 13 heat 1 minute longer.
• 14 serve atop rice.