Low Fat Asian Primavera Stir-Fry Recipe

Low Fat Asian Primavera Stir-Fry Recipe

Ingredients

• 1 ounce dried shiitake mushrooms
• 1 tablespoon cornstarch
• 6 ounces fettuccine
• 12 ounces skinless boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 tablespoon grated gingerroot
• 2 cloves garlic, minced
• 1 cup sugar snap peas, tips and strings removed
• 1 medium carrot, thinly bias-sliced, 1/2 cup
• 4 green onions, bias-sliced into, 1-inch pieces

Method

1. Combine mushrooms and 1 cup warm water; let stand 15 minutes.
2. Drain mushrooms; squeeze out excess liquid.
3. Reserve liquid.
4. Discard stems and slice caps.
5. Add cornstarch to reserved liquid.
6. Meanwhile, cook pasta according to package directions.
7. Drain; keep warm.
8. Toss chicken with sherry, soy sauce, gingerroot, and garlic; set aside.
9. Spray a cold wok or large skillet with nonstick spray coating.
10. Heat over medium- high heat.
11. Add sugar snap peas and carrot.
12. Cook 3 to 4 minutes or till crisp- tender.
13. Add green onion and cook 1 minute more.
14. Remove vegetables from wok; set aside.
15. Add chicken mixture to wok; stir-fry 2 to 4 minutes or till chicken is no longer pink.
16. Push chicken to side of wok.
17. Stir cornstarch mixture; add to center of wok.
18. Cook and stir till thickened and bubbly.
19. Return, vegetables to wok.
20. Add mushrooms and pasta.
21. Stir gently to coat with sauce.
22. Cook and stir for 1 minute.
23. Makes 4 servings.

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